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Marinade for crayfish tails: 20 Crayfish tails, deveined & washed 1 teaspoon fresh ground ginger 1 teaspoon fresh ground garlic 1 teaspoon fresh red chilli ginger garlic paste ½ teaspoon chilli powder ½ teaspoon salt 1 tablespoon lemon juice
Butter sauce 3 large fresh tomatoes, cut in quarters 1 large red onion, roughly chopped ½ cup cashew nuts ½ cup almond nuts ½ cup macadamia nuts 1 teaspoon coriander powder 1 teaspoon cumin powder ½ teaspoon all spice (pimento) ½ teaspoon milled black pepper ½ teaspoon chilli powder ¼ teaspoon tumeric powder 3 cardamom pods 1 star anise pod 5 whole clove pods ¼ cinnamon stick few strands saffron ½ cup fresh cream ½ cup coconut cream(can)
Garnish: 1 handful of fresh coriander 1 handful of fresh mint 1 handful of fresh chives (optional)
To wash & devein crayfish tails: 1. Thaw out the tails if frozen, do not remove the tail tips or little claws/feet. 2. Rinse the tails & place in a dish. 3. Using a sharp kitchen scissor, carefully cut across the top of the tail till the end of the tip. 4. Gently split the meat & remove the vein. 5. Turn the tail around & cut across the body. Repeat this for all the tails. 6. Rinse again.
Crayfish tails: 1. Marinate the tails in the masala & leave in dish to soak. 2. Lightly coat a payela or wok with a glug of olive oil & 1 tablespoon of garlic butter. 3. Add tails & stir fry for about 15 minutes on medium heat until meat is cooked, tender & the tails curl inwards. 4. Remove from pan & place back into marinade dish.
Butter sauce: 1. Using the same pan, add a glug of olive oil & 1 tablespoon of ghee (Clarified butter) or butter & heat on high. 2. Add roughly chopped onions & saute for 5 minutes. 3. Add tomatoes & cashews & cook until tomatoes are mushy. 4. Add all spices & cook for another 5 minutes. 5. Switch off the heat & scoop out the mixture & place into a liquidiser. 6. Liquidise into a smoothy & return to the same pan & heat on low. 7. Add a tablespoon of butter. 8. Add the fresh & coconut creams. 9. Finally add the cooked crayfish tails & garnish with fresh herbs before serving. Enjoy with butter naan or roti.
Variation: Chop ½ kg chicken breasts to make a butter chicken alternative.
INFO & TIPS
This recipe is simple, easy & absolutely delicious. Inspired by North Indian cooking, this is the perfect trendsetter.
Crayfish tails are a super alternative to prawns.
The meat is tender, juicy & packs a filling punch!
When you try it you wouldn't opt for prawns ever again!