Crayfish Tail Curry

INGREDIENTS

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

METHOD

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...

WOULD YOU LIKE TO ?

COMMENTS