Chef de haute cuisineMETHOD
Heat oil in pot, test
temp; by dropping in a pinch of Masala, when it sizzles add the Masala
followed by the onion and the chili, stir and cook until onions are opaque.
Turn down the heat gently pour in the stock
and add the desiccated coconut and tomato.
Cover and cook slowly for 20 - 30 min until the tomato is reduced.
Stir in the precooked octopi pieces. Remove from heat and stand for 10 minutes
before serving.
Serve on a bed of white rice with sambals.
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One Octopi (see Mock crayfish soup
)
cut into bite size pieces.
1 cup Stock as above
1 Large Onion
1Tb/sp Medium Masala Curry powder
1Tb/sp Desiccated coconut
1 green chili crushed with the flat of the knife.
1 Large ripe red tomato finely chopped.
1 egg cup cooking oil