Yudhika‘s tips
- Prawns can be used instead of crayfish.
- Kasori methi can be found in Indian grocers.
Ingredients
- 12 crayfish tails, shelled and de-veined 60ml sunflower oil or light olive oil
- 5ml mustard seeds
- 5ml cumin seeds
- 1 large onion, finely chopped
- 7ml coarse salt
- 2 sprigs of curry leaves
- 15ml crushed garlic
- 15ml red chilli powder
- 2 x 400g tins chopped tomatoes
- 10ml roasted ground coriander
- 5ml roasted ground cumin
- 2,5ml turmeric
- 100ml fresh cream
- 5ml sugar
- 10ml dried kasori methi
- 15ml freshly ground black pepper
- Curry leaves and fresh coriander to garnish
Here’s how
- Heat the sunflower oil in a large pan.
- Add the mustard seeds and when they begin to splutter, sprinkle in the cumin seeds.
- When the cumin seeds turn golden brown, add the chopped onion, salt and curry leaves.
- Saute until the onions are light golden brown.
- Add the crushed garlic and stir until fragrant taking care not to let it burn.
- Add the red chilli powder and stir fry the onions for 3 – 5 seconds.
- Add the tinned tomatoes, and stir well.
- Sprinkle in the ground coriander, cumin and turmeric and simmer on a medium heat until the tomatoes soften.
- Place the crayfish tails in the tomatoes and simmer until the tails change colour and start to coil up.
- Add a little boiling water if the sauce is too thick.
- Pour the fresh cream over the tails and add a pinch of sugar.
- Use your fingertips to crush the kasori methi over the pan and simmer until the tails are cooked through.
- Sprinkle the black pepper over the cooked tails and stir gently.
- Garnish with curry leaves and coriander.