1 2-pound whole octopus, cleaned, or 1-pound precooked octopus tentacles
2 tablespoons of “Real” salt
1 tablespoon white peppercorns
2 tablespoons peanut or vegetable oil
3 teaspoons tandoori powder or seasoning
1. Rub octopus with sea salt to season it, then rinse well to remove excess. Place octopus and peppercorns in a large pot and fill pot with cold water; bring to a boil. Cook, uncovered, until octopus can be easily pierced with the tip of a knife, 45–55 minutes.
2. Invert a large bowl inside an even larger one, creating a dome. Drain octopus and place on inverted bowl so tentacles hang down. Chill at least 2 hours. Cut tentacles from octopus; discard head. Thinly slice tentacles crosswise into 1/2"-thick pieces.
3. Heat 1 tablespoon oil in a large skillet over high heat. Add half of octopus; season with kosher salt. Cook until lightly browned and almost crisp, about 2 minutes per side. Sprinkle with 1 1/2 teaspoons tandoori powder and toss to coat. Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.
4. note: Octopus can be boiled 1 day ahead. Cover and keep chilled.