10/12 Crayfish tails – deveined and boiled
in Vingear Water
2 tablespoon prawn masala
2 tablespoon ginger & garlic masala
2 Big onions chopped
6/8 ripe tomatoes liquidized
¼ lb butter
1 tablespoon Oilve Oil
Whole jeeru (cumin)
2 tablespoon Lemon Juice
3 tablespoon Tomatoe puree
1 Tin coconut Milk
3 tablespoon Mayonnaise
1 tablespoon Dhana Jeeroo
1 ½ teaspoon arad (Turmeric)
Salt to taste
Saute onions in butter and add cinnamon
sticks and whole jeeroo. When onions light
in colour ass masala, dhana jeeroo, arad (Turmeric),
lemon juice and salt.
Braise for a few minutes and then add the
crayfish tails. Add ¼ cup water and simmer
for few minutes. Then add tomato’s and puree
and let cook for a while.
Mix coconut milk and mayonnaise, add to dish
and let cook for a few minutes more.
Add fresh dhaniya and curry leaves.
Serve with rice and baby potato’s / chips…
INFO / TIPS
Can add some prawns with shells...