Tandoori Octopus with Yoghurt & Coriander Sambal - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons grapeseed oil
• 1 onion, coarsely chopped
• 2 carrots, peeled and chopped
• 1 head garlic, halved around its equator
• 3 sprigs thyme
• 2 litres water
• 1 litre white wine (it’s okay to use wine from a box, not a bottle)
• 3-5kg octopus, cleaned
• 300g tandoori paste (I used Patak’s)
• 60ml tomato sauce
• 1 tablespoon honey
• 1 tablespoon golden syrup
• 1 tablespoon sherry vinegar
• 80ml goat yoghurt
• 80ml Greek yoghurt
• 2 cups desiccated coconut
• 3 lemons, juiced
• 1 bunch coriander, chopped
• ½ red onion, finely sliced
• ½ punnet cherry tomatoes, sliced in half
• 1 teaspoon chilli powder