Clean and wash octopus thoroughly, removing the hard centre. Rub with some salt, ground cloves and cinnamon.
Place in saucepan, cover with water and bring to the boil. Simmer for approximately 20 minutes or until tender (check with a fork).
Remove from the flame and drain. Cut the tentacles into small pieces, approximately 1–2 cm thick.
Place with the other ingredients in a saucepan, cover and cook on a medium to low heat for approximately 20 minutes.
Serve garnished with fresh coriander.


  • 2 kg octopus
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
  • 4 large tomatoes, diced
  • 1 large onion, sliced
  • 4 garlic cloves, finely diced
  • 1 tsp ginger, finely diced
  • 5–6 curry leaves (fresh or dried)
  • 2 tbsp oil
  • 2 tbsp curry powder
  • fresh coriander, to garnish