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
1⁄2 teaspoon chilli powder
1⁄2 teaspoon salt
1 tablespoon lemon juice

Butter sauce
3 large fresh tomatoes, cut in quarters
1 large red onion, roughly chopped
1⁄2 cup cashew nuts
1⁄2 cup almond nuts
1⁄2 cup macadamia nuts
1 teaspoon coriander powder
1 teaspoon cumin powder
1⁄2 teaspoon all spice (pimento)
1⁄2 teaspoon milled black pepper
1⁄2 teaspoon chilli powder
1⁄4 teaspoon tumeric powder
3 cardamom pods
1 star anise pod
5 whole clove pods
1⁄4 cinnamon stick
few strands saffron
1⁄2 cup fresh cream
1⁄2 cup coconut cream(can)

Garnish:
1 handful of fresh coriander
1 handful of fresh mint
1 handful of fresh chives (optional)

METHOD

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 1⁄2 kg chicken breasts to make a butter chicken alternative.

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