1 1/4 pound crocodile meat, boned 1/2 cup vegetable oil 3 large onions, peeled and sliced 3 large ripe tomatoes OR 1 can tomatoes, peeled and sliced 2 habanero chiles, seeded and chopped 1 tablespoon crushed garlic 1 tablespoon crushed fresh ginger 2 1/2 tablespoons ground coriander 1 1/2 tablespoon cumin powder 2 tablespoons curry powder 3 cubes beef stock 1 tablespoon sugar 1 tablespoon lime juice salt 3 tablespoons chopped cilantro
Cube the crocodile into 1-inch pieces. If using octopus, remove the beak and eyes and cut into 1/2-inch pieces.
Heat the oil in a heavy saucepan and saute the onions and tomatoes until soft. Add the chiles, garlic, and ginger, and cook over low heat, stirring. After about 30 seconds, add the spice powders and stir, taking care not to burn.
Add the crocodile or octopus, with sufficient water to cover, plus the beef stock cubes, sugar, and lime juice. Boil gently for at least 30 minutes.
Stir occasionally to avoid sticking. Add water when necessary. When the meat is tender, season with salt and add the cilantro. Serve with rice.