Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
5 - 6 fresh medium crayfish tails 1 tablespoon garlic paste 3 tablespoon seafood or prawn masala7 ripe tomotoe skin removed liquidized2 onion chopped 1 teaspoon whole jeera seeds. 1 teaspoon dhania (coriander)/ jeeru (cumin) powder1 teaspoon tumeric powder1 teaspoon fresh red and green chilli relish2 Tablespoons tomotoe puree1 Tablespoon kashmiri masala 1 teaspoon red chilli powder 2 teaspoons lemon juice. 1 Tablespoon veg oil 1 teaspoon sugar 3 tblspoon butter ghee (Clarified butter)2 Tablespoons fresh cream Pinch freshly roasted and ground Methi (Fenugreek) Fresh whole green chilli optional Seasonings salt and pepper
Wash the crayfish tail under runny water, remove any sand, devein, blanch in vinegar water for a few hours.
Drain the crayfish tail sprinkle salt, fresh green and red chilli relishes and garlic paste, rest for a few minutes.
In the meantime place a flat base pot on stove top, add oil and Saute onion to light brown, add whole jerro,Methi (Fenugreek) powder, lower heat add all the masalasPlace the crayfish tail gently, coating with the masalas, oil, add little water and let it cook for 8-10 minutes on medium heat.
Add in the liquidized tomotoes and purée and sugar and cook further 15 minutes. Add butter ghee (Clarified butter) and fresh cream cook for another 5 minutes The oil or butter ghee (Clarified butter) will start surfacing to the top, the base will have a lovely rich, fresh cream, ripe red liquidized tomotoe and purée thick gravy, the crayfish tail will now show a sign of plumped up, cooked moist and soaked up with aromatic spices. The room will suddenly be filled with the fragrances, the crayfish tail is now ready to be served. This dish can be paired with savoury rice garnish with fresh leafy dhania (coriander) or curry leaf sprig. Bon appetite ❤️Shu-Hani
INFO & TIPS
Can be served at special occasions or family gatherings... A luxury dish serve in style.
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