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Crocodile and pumpkin curry served in a bowl with fresh coriander.
Creamy aromatic crocodile curry with tender pumpkin chunks

Crocodile and pumpkin curry

Author: Flavelo
Recipes Main Courses
Pairing crocodile meat with pumpkin is a true play on textures. Crocodile meat is firm and fibrous, similar to monkfish or chicken, while the pumpkin almost turns into a cream during cooking, naturally thickening the coconut base. The warmth of the curry spices connects these two seemingly distant ingredients into a harmonious, warming one-pot dish.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Australian-Asian Fusion

Ingredients

Equipment Needed

  • Large saucepan or wok
  • Knife, chopping board

Allergen Information

⚠️ Mustard (often in curry powder)

Instructions

1 ✓

Cut the crocodile meat into 2x2 cm cubes and salt. Dice the pumpkin as well.

Tip: Uniform size is important so they cook at the same time.
2 ✓

Heat the oil and sear the crocodile until it turns white (3-4 minutes), then remove.

Tip: Do not overcook at the start, or it will be rubbery like overcooked squid.
3 ✓

In the remaining oil, sauté the chopped onion, then add the garlic, ginger, curry powder and chilli.

Tip: Creating the aromatic base is the soul of the curry.
4 ✓

Add the pumpkin, coat in the spiced oil, then pour in the coconut milk.

Tip: Fat-soluble vitamins and flavours will permeate the vegetable this way.
5 ✓

Simmer the pumpkin in the sauce for about 10-15 minutes until semi-soft.

Tip: If you added the meat now, it would overcook by the time the pumpkin softens.
6 ✓

Return the crocodile meat and cook together for a further 5-8 minutes.

Tip: This way the meat stays tender and the pumpkin cooks to a creamy consistency.
7 ✓

Before serving, sprinkle with fresh coriander.

Tip: The fresh green counteracts the richness of the yellow curry.

Recipe FAQ

Where can I get crocodile meat?
It is available frozen in specialist shops selling exotic meats. If unavailable, use firm-fleshed white fish or chicken breast.
What squash should I use?
Butternut squash or Crown Prince are best, as they are sweet and hold their shape reasonably well.

Ingredients

  • 500 g Crocodile meat (fillet)
  • 300 g Pumpkin or Butternut squash (peeled)
  • 400 ml Coconut milk
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 tsp Fresh ginger (grated)
  • 2 tsp Curry powder
  • 0.5 tsp Chilli flakes
  • 2 tbsp Vegetable oil
  • 1 tsp Salt
  • 1 bunch Fresh coriander