I thought up this recipe and tried it for the first time with my family that were visiting from Durbs, they completely loved it , so I thought Id share with everyone on this platform. I hope you enjoy! Food cooked with love always creates a special treat and fond memories!
10 Crayfish Tails deveined800g Prawn Tails deveined5 Jam Tomatoesgrated or crushed in a blender1 can of Tomato puree1 can of Coconut cream3 large garlic cloves 2 crushed for frying, and 1 for the onion mix2 medium chilies1 onion200g ButterRobertson Fish Spice1 tablespoon Thai Red Curry Paste3 tablespoon Kashmiri Chili Powder2 tablespoon Sweet Chilies SauceSalt to tasteCoriander and toasted coconut shavings for garnishing
1. Melt Butter in and add garlic when butter starts to sizzle, fry the prawn tails in the butter and garlic and add fish spice and salt according to taste. Once curled and pink then remove from the heat and set aside.2. Fry the the crayfish tails in the same pot with butter and garlic, as above, add fish spice and salt according to taste. Once cooked remove from heat and set aside.3. Crush onion, chilies and garlic clove in a blender or finely chop them and add to the butter garlic mixture and braise. 4.Once onion is cooked through add Kashmiri chili powder, Thai red curry paste and simmer for a minute before adding tomatoes, puree and sweet chilies sauce.5.Cook on medium to low heat for 5-6 minutes and when cooked, add in the coconut cream and simmer for another 2 minutes.6.Add in the fried crayfish and prawns to the curry sauce, gently mix and simmer for another 5 - 7 minutes.8. Remove from heat, add chopped coriander and if you like, you can add some toasted coconut shavings as a garnish. Serve with rice or soft roti.. ENJOY!!
INFO & TIPS
tip: you may add a little oil to the butter mixture when braising the Kashmiri if it needs it. Also, Thai red curry paste is quite pungent so you may add less or more according to your taste.