•  1 kg of octopus
•  2 coconuts (or 2 tins of coconut milk from the supermarket).
•  2 big aubergines to cut into small cubes.
•  3 spoons of saffron.
•  1 spoon of massala (add more if you like strong cari).
•  4 gloves of garlic finely grated.
•  1 small piece of ginger (grated).
•  5 cinnamon leaves
•  3 spoon of cooking oil
•  Salt and pepper

Cut the coconut in halves, separate the flesh and cut in small pieces and then put in a mixer. To this mixture add water and leave it to soak for a few minutes. Knead in your hands and press strongly. The liquid is the milk that you need for your recipe.  Repeat the same until you have pressed the whole coconut flesh.  You can use coconut milk from a tin that can be easily bought from a supermarket.

Cut the octopus in small pieces and make it to simmer in boiling water until tender. When ready, a fork should easily penetrate in the flesh. Throw away the cooking water. 

In a pan put the cooking oil to heat, add garlic, ginger, saffron, massala, cinnamon leaves, salt, pepper.  Add the octopus and make it to brown for a moment. Pour the coconut milk little by little and mix all the ingredients together. The coconut milk should cover the ingredients.
Cook for about 15 minutes and make sure the preparation does not stick to the pan...and finally the aubergines. Make it to brown for about 5 minutes until aubergine is tender. 

At the end of the cooking the coconut milk should have reduced by half.

This dish should be served hot with rice or bread.  Anything else of you choice on the side like a nice salad or chutney like a pumpkin chutney.