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) Cinnamon Sticks 2 tablespoon Lemon Juice 3 tablespoon Tomatoe puree 1 Tin coconut Milk 3 tablespoon Mayonnaise Fresh Dhaniya 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 add 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...
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