Step 1

Cut the octopus into pieces put into a pot of water and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily. (throw in a wine cork it is believed to help with tenderness)

Step 2

In a pot, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon sticks, salt and pepper. Stir together taking care to not let the garlic and ginger burn.

Step 3

Add your pieces of octopus, allow to fry for another minute or two.

Step 4

Pour the coconut milk over the ingredients making sure they are all covered.

Step 5

Cook over low heat for 15 minutes, stirring occasionally.

Step 6

Add the eggplant.

Step 7

Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.

Step 8

Serve hot over steaming white or saffron rice.