This recipe comprises two components: grilled crocodile and a vegetable dish inspired by the classic aloo matar. The crocodile is marinated in yogurt and spices, then grilled. The vegetable dish features potatoes, peas, and spinach cooked with aromatic spices, tomatoes, and yogurt. Both elements are combined to create a flavorful and unique dish.
This recipe is divided into two parts: the grilled crocodile and the vegetable component. The recipe for the vegetables is adapted from Ottolenghi.
Grilled Crocodile
Ingredients
- 2 crocodile tail cuts
- 4 Tbsp plain yogurt
- 1 tsp turmeric
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- Juice of ½ lemon
- Zest of ½ lemon, grated
- ½ lemon, to use before serving
Instructions
In a small bowl, combine the yogurt, turmeric, black pepper, paprika, lemon juice, and grated lemon zest.
Rub this mixture evenly over the crocodile meat, covering the entire surface. Cover the crocodile and refrigerate for at least 24 hours.
Remove the marinated crocodile from the fridge and allow it to come to room temperature.
Grill the marinated crocodile over medium heat on open coals for approximately 40 minutes or until the meat is cooked to your desired doneness.
Vegetable Dish
This dish draws inspiration from the beloved pairing of potatoes and peas found in the classic aloo matar, a staple in North Indian cuisine. The original recipe can be found here.
Ingredients
- 3 potatoes, peeled and cut into 2cm x 5cm wedges
- 2 tomatoes
- 90ml vegetable oil
- 1½ tsp cumin seeds
- 1 onion, finely chopped
- Pinch of salt
- 2 garlic cloves, peeled and crush them.
- 20g fresh ginger, peeled and finely grate it.
- ¼ tsp ground turmeric
- 250g fresh peas or defrosted frozen peas
- 250g spinach
- 1tsp chili flakes
- 1 tsp black mustard seeds
- 2 tsp tomato paste
- 75g plain yogurt
Instructions
Bring a medium saucepan of well-salted water to a boil. Add the potato wedges and cook for 12 minutes until they’re cooked through.
Strain the potatoes through a colander over the sink. Allow them to drain well, and then wipe out the saucepan.
While the potatoes are cooking, set a small sieve over a small bowl. Using the coarse side of a box grater, grate the tomatoes into the sieve, discarding the skins. Set the tomato pulp aside.
Return the saucepan to medium-high heat. Add 60ml of oil and, once hot, add the cumin, chopped onion, and a teaspoon and a quarter of salt. Cook, stirring occasionally, for five minutes until the onion is translucent.
Stir in the garlic, ginger, and turmeric, and cook for a minute until fragrant. Then, pour in the strained tomato water from the bowl. Use a spoon to release any bits stuck to the bottom of the pan.
Add the peas and spinach to the pan. Cook for another five minutes until all the moisture has cooked out, and the vegetables are well coated in the oil.
In a small frying pan on medium heat, add the remaining two tablespoons of oil. Once hot, add the chili flakes and mustard seeds. Cook for about a minute until they start to pop.
Add the grated tomato pulp, tomato paste, and a quarter-teaspoon of salt to the frying pan. Cook for three minutes until the oil separates, and the tomato darkens in color.
Stir the cooked potatoes into the spinach and peas. Cook on medium-high heat for a minute to heat through.
Bringing it together
Transfer the vegetable dish to a serving platter. Spoon yogurt on top and drizzle the tomato oil over it.
Put the crocodile on top and squeeze the ½ lemon juice over the meat.
