Octopus curry

Based on the recipe for 'Ad Hoc fish curry' in Hugh Fearnley-Whittingstall's River Cottage Fish Book, the bible of fish cookery as far as I'm concerned and much more besides. Mind you, the recipe is disappointingly anglicised - calls for 'curry powder' instead of any specific spices. So we didn't really follow it. Instead, we made a Thai-style spice paste, with garlic, ginger, shallots, coriander seed, cumin and green chilli, fried that for a minute with some onions, then poured in a bit of Thai fish sauce, a handful of lime leaves, coconut milk and fish stock (one we'd made earlier with the remains of a delicious pan-fried mackerel and a couple of massive salmon heads courtesy of Fischparadies). Once it had come to a simmer we put in our octopus along with a diced fillet of tilapia. A mere 3 minutes later it was ready to eat, on jasmine rice with a squeeze of lime juice and a sprinkling of coriander. Perfumed and wonderful.