Ingredients:

1 kg (2 1/3 lbs) Crocodile Meat or Fillets (boiled with spices and with the water discarded to eliminate of any gamey smell)

For the Spice Blend:
4 Cinnamon Sticks
6 green Cardamom pods
10 Cloves
4 Star Anise
20 Curry Leaves

Ingredients for the Paste:
5 large Onions
100g Ginger
100g Garlic
5 or 6 Chillies, depending on the degree of spiciness required

Other Ingredients:
3 Lemon Grass stalks

To be made into a Paste:
4 tbsp Curry Powder
1 tbsp ground Coriander Seeds
1 tsp Cumin Powder
1 tsp ground Fennel seed
Chilli Powder, to taste
Dark Soy Sauce

For Seasoning:
Black Pepper
Salt and Sugar

Method:

The flavour of crocodile meat really depends on the age of the animal and how fresh it is. It quickly becomes gamey if too old or left out too long. To be sure it’s not too strong for your guests it’s probably best to put the meat in a pan, cover with water then add in some cinnamon, crushed cardamom pods, black peppercorns and coriander seeds. Bring to a boil, cook for 10 minutes then drain, discarding the spices and cooking water.

Place a wok or curry pan over medium-high heat. When hot add the oil and fry the spice blend spices for about 90 seconds, or until aromatic. Add the curry leaves and fry until blackened.

In the meantime, combine the ingredients for the paste with a little water in a blender and process until smooth. Add this to the pan with the spices. Stir to combine and add in a little water if too thick.

Blend together the curry powder, ground coriander seeds, cumin powder, ground fennel seeds, chilli powder. Work in 2 tbsp dark soy sauce and enough water to form a thick paste. Add to the pot and stir to combine.

Now add the boiled crocodile meat. Bring to a boil, reduce to a simmer, cover and cook for 60 minutes, until the meat is tender and the sauce is thick.

Adjust the seasoning to taste, then increase the heat and continue cooking until the gravy is dry.

Season to taste with black pepper, salt and sugar.

Serve hot, accompanied by rice or chapaits.