Fire Roasted Chokka Curry

The final product — fire roasted chokka in a curry sauce.

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.

6. Sprinkle in your curry powder, 1 tbsp butter and 100ml water. Reduce by half.

7. Add the tomatoes and the coconut cream. Cook for 20 minutes on a medium heat.

8. Meanwhile, roll up the chokka and slice into thin strips.

9. Once the curry is done, season to taste with salt, pepper and lemon juice.

10. Garnish your curry with chopped coriander and coconut flakes. Serve with steamed rice if desired.

Remove the chokka’s wings and skin.

Cleaned tubes and tenticles.

Split the tube down one side, open up and score the inside flesh with a sharp knife.

Rub salt, spice and lemon into the chokka five minutes before cooking.

Braai the chokka scored-side down over very hot coals.

Slice up the cooked, curried chokka before adding it to the curry sauce.