Tandoori Octopus
Tandoori Octopus is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Rub octopus with sea salt to season it, then rinse well to remove excess.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRub octopus with sea salt to season it, then rinse well to remove excess.
Place octopus and peppercorns in a large pot and fill pot with cold water; bring to a boil.
Cook, uncovered, until octopus can be easily pierced with the tip of a knife, 45–55 minutes.
Invert a large bowl inside an even larger one, creating a dome.
Drain octopus and place on inverted bowl so tentacles hang down.
Chill at least 2 hours.
Cut tentacles from octopus; discard head.
Thinly slice tentacles crosswise into 1/2"-thick pieces.
Heat 1 tablespoon oil in a large skillet over high heat.
Add half of octopus; season with kosher salt.
Cook until lightly browned and almost crisp, about 2 minutes per side.
Sprinkle with 1 1/2 teaspoons tandoori powder and toss to coat.
Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.
DO AHEAD: Octopus can be boiled 1 day ahead.
Cover and keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.