RECIPE
The final product — fire roasted chokka in a curry sauce.
FIRE ROASTED CHOKKA CURRY By Chef Ryan Cole INGREDIENTS: 8 medium sized chokka 1 tin chopped tomatoes 1 tin coconut cream 1 tbsp hot masala 1 onion, peeled and chopped 2 cloves garlic, chopped 1 thumb ginger, peeled and chopped 1 tbsp butter 20g coriander, chopped Canola oil Salt Pepper 1 lemon 10g toasted coconut flakes METHOD: 1. Prepare your braai and get the fire going. 2. Clean the chokka as shown. 3. Cut open the tubes lengthways. Score the inside with a sharp knife and rub in 1 tbsp oil and 5g fine salt, 2g hot masala and a squeeze of lemon juice. 4. On a hot braai with the scored side down char the chokka for 1 minute, then flip over for a further 30 seconds. Remove from the fire and set aside. 5. In a hot pan, heat 100ml oil. Fry the chopped garlic and ginger until golden. Add the chopped onion and sweat until it turns translucent. 42 • SKI-BOAT September/October 2020
Remove the chokka’s wings and skin.
The cleaned tube and tentacles.
