Fijian-Australian crocodile curry

This coconut-rich crocodile curry brings an Australian twist to the Indo-Fijian kitchen. Crocodile tail fillet is gently simmered in a fragrant tomato and coconut gravy, infused with whole spices, curry leaves and Fijian curry powder.

Fijian-Australian crocodile curry (coconut-based island curry). Credit: Supplied by Fuzz Ali.

• serves

  4

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• ½ cup garlic cloves
• 3 cm x 4 cm piece ginger
• 3–4 bird’s eye chillies (adjust to taste)
• Salt and sugar, to taste
• 2 tbsp ghee, divided
• 500 g crocodile tail fillet, cut into bite-sized pieces
• ½ tsp fennel seeds
• ¼ tsp cumin seeds
• ¼ tsp mustard seeds
• ¼ tsp coriander seeds
• ½ tsp black peppercorns
• 2 makrut lime leaves, torn
• 1 curry leaf sprig
• 1 onion, thinly sliced
• 140 g tomato paste
• 2 tbsp Fijian curry powder
• 400 ml can coconut milk
• ½ lemon, juiced, plus wedges to serve
• Roughly chopped coriander leaves, steamed rice, to serve

Instructions

1. Use a mortar and pestle to pound the garlic, ginger, chillies and a pinch of salt to a rough paste. Set aside.
2. Heat 1 tablespoon ghee in a large frying pan over medium-high heat. Add the crocodile pieces and sear in batches for 2 minutes per side, until lightly browned. Remove to a plate and set aside.
3. Add the remaining ghee to the pan, followed by the fennel, cumin, mustard and coriander seeds and black peppercorns. Cook, stirring, until fragrant, then stir through the makrut lime leaves and curry leaves. Add the onion to the pan and cook, stirring, until caramelised. Add the garlic-ginger-chilli paste and cook for a further 2-3 minutes, or until aromatic.
4. Add the tomato paste and cook for a further 1-2 minutes. Stir through the curry powder with a pinch of salt and sugar, then cook for a further minute. Add the coconut milk and a squeeze of lemon juice, then bring to a gentle simmer and return the crocodile pieces to the pan, stirring to coat in the sauce. Cover and simmer over low heat for about 15 minutes, or until the crocodile is cooked through and the sauce has thickened.
5. Remove the curry from the heat and allow to stand for a few minutes. Sprinkle with coriander and serve with steamed rice and extra lemon wedges on the side.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.