How to Cook Tandoor Octopus (GLUTEN FREE!)

Описание: In this video Santosh Shah, Executive Chef of Baluchi at Lalit London shows us how to make his delicious Tandoor Octopus and Colocasia Leaf Terrine.

Recipe (modified for home cooking)

Tandoor Octopus and colocasia leaf terrine
Serves 6
1kg/2lb octopus

For the braising
For cooking
Octopus 1kg
Ginger garlic paste 100 grams
Chilli powder 25 grams
Turmeric powder 25 grams
Coriander roots 1 bunch
Whole spice 100 grams
(clove, cardamom, cinnamon, bay leaf, star anise, black peppers)
Salt to taste

for marination
Fresh Coriander chopped 20 grams
Chilli powder or smoked paprika powder 15 grams
Mustard oil 75ml
Lemon juice 2 tbsp
Garam masala 15 grams
Ginger and garlic paste 60 grams
Greek yogurt 80 grams
Salt to taste

Tandoori alo
Royal jersey potato boiled and peeled (x12)
Pickling spice ½ tbsp
Turmeric powder ½ tsp
Greek yogurt 100 grams
Chopped coriander ½ tbsp
Lemon juice ½ lemon
Ginger, garlic and green chilli paste 1 tbsp

Colocasia leaf terrene (Patra)
Colocasia leaf (x6)
Gram flour 150 grams
Sesame seeds 10 grams
Ginger garlic paste 2 tbsp
Mango powder ½ tbsp
Carom seeds ½ tsp
Red chilli powder ½ tsp
Water 100 ml

Labneh
Greek yogurt 100 g
Chopped garlic 1 clove
Tahini paste 2 tbsp
Salt ½ tbsp
Olive oil 1 tbsp
Fine Chopped coriander 1tbsp
Coriander chutney
Coriander 1 bunch
Green chilli (x3)
Ginger 1 inch
Garlic 3 cloves
Lemon juice ½ lemon
Vegetable oil 1 tbsp
Greek yogurt 100g

Method
• STEP 1
Wash the octopus well under cold running water. If not prepped already, remove the beak, ink sac and eyes, put into a large pan with the all the braising ingredients.
Pour over cold water, until the octopus is covered. Cover with an upside-down saucer if it won’t completely submerge. Bring to boil, and simmer gently with the lid on for 1 – 1½ hours. Check after 1 hour by testing one of the tentacles with a knife. It should easily go through without much resistance. Remove from the heat and allow to cool completely in the liquid.

• STEP 2
Drain the cooled octopus and cut into bite-size pieces in a large bowl with some salt. Add the octopus pieces and mix with all the ingredients for marination and leave to marinate in the fridge for at least 2 hours, or overnight.

• STEP 3
Heat a griddle pan to high and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char. Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon and add a pinch of oregano and a little sea salt to serve.

• STEP 4
Clean colcocasia leaf and leave in water for 1-2 hours. Mix all ingredients for making colocasia leaf terrene – texture should be thicker than pancake mixer. Take out leaf from water and dry with z-cloth or any clean cloth.