Rodrigues Octopus Curry: The Recipe and the Fishing Tradition Behind It
The real recipe for Mauritian octopus curry, and the Rodrigues lagoon fishing tradition it comes from.
Octopus curry is Mauritius’s best-known octopus dish, but it’s on Rodrigues that the recipe makes the most sense: that’s where the octopus is caught by hand on the lagoon, most often by women, before it ends up in a coconut milk sauce built on curry spices.
Who catches the octopus, and how
On Rodrigues, octopus fishing is still mostly a women’s activity, though men take part too, especially in deeper water from boats. Fishers wade out onto the lagoon at low tide, wearing rubber boots and carrying a metal spear, reading the sand and coral for signs of an octopus hiding in its hole before spearing it. Back on the beach, the catch is washed, weighed, and either sold fresh, or sun-dried and cut for local markets and export to mainland Mauritius.
This fishery is managed through seasonal closures. In 2026, octopus fishing on Rodrigues was closed from 26 January to 28 February, one of two closures set every year under the Rodrigues Regional Assembly (Octopus Closed Season) Regulations 2012, giving the octopus population time to breed and rebuild in the lagoon. Fishers affected by the closure are redeployed to village clean-up and improvement work for the duration.
Tenderizing the octopus before cooking
Badly prepared octopus turns out rubbery. The traditional method is to beat it against a rock to break down the fibers before cooking. Two kitchen-friendly alternatives work just as well: freeze it whole overnight and let it thaw, or blanch it in a large pot of boiling water for about twenty minutes before cutting it into pieces.
The octopus curry recipe
Serves 4:
- 500g octopus, cleaned and cut into pieces
- 2 onions, finely chopped, 3 garlic cloves, crushed, a piece of fresh ginger
- 2 tomatoes, chopped, 1 green chilli
- 1 tablespoon Mauritian curry paste, turmeric, ground coriander, cumin, garam masala
- 400ml coconut milk
- Oil, salt, pepper, fresh coriander
Sauté the onions, garlic and ginger in oil until fragrant. Stir in the spices and curry paste, then add the octopus so it takes on the flavours. Add the tomatoes and chilli, and let them cook down until they break apart and release their juice. Pour in the coconut milk, bring to the boil, then simmer gently for 30 to 40 minutes until the octopus is tender. Adjust the seasoning and finish with fresh coriander before serving.
What to serve it with
Octopus curry is traditionally served over fragrant basmati rice, which soaks up the coconut sauce. Rotis or a vegetable achard on the side add a sharp, acidic contrast to the dish.
More Mauritian recipes to try
Octopus curry belongs to a wider Mauritian culinary repertoire. For a full spread, pair it with a dholl puri on the side, and round out the table with other Mauritian classics like sausage rougaille, mine frit fried noodles, or gateau piment chilli fritters.
Sources and verification
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