Crocodile in coconut milk

Crocodile meat is quite mild in flavour. A bit like chicken. A bit like firm, white fish. Cook it incorrectly and it'll be tough as a roadside shoe. Cook it correctly and it's wonderful. This gravy, simple as it is, can be used for chicken and various kinds of seafood.

Where to get crocodile, you ask? Well, you could try a butcher or poultry store. Ask them to order it in. Or you could do as I do and hit an oriental-owned and operated fishmonger--especially one that specialises in frozen produce. Crocodile is always sold frozen. Most will sell crocodile steaks for a reasonable price.

Ingredients:

800 gram crocodile steak, cut into thin strips
300 mL coconut milk
2 shallots, diced
2 cloves garlic, crushed
2 red chillis, finely diced
1 lime, juiced
small lump of ginger, grated
1 tsp fish sauce
a couple of sprigs of fresh coriander, leaves picked
a couple of sprigs of sweet (Thai) basil, leaves picked
steamed rice, to serve

Heat a little oil in a fry pan over a low-medium flame. Fry shallots, garlic, ginger and chillies until they start to soften, then add the crocodile. Fry, stirring constantly, for 4-5 minutes before adding the coconut milk, fish sauce, sweet basil leaves and coriander leaves. Bring to boil then reduce heat and simmer for 2-3 minutes. Squeeze in the lime juice and give a final stir