Crayfish curry

Recipe from: 3 august 2010

Ingredients 12
Servings 2
Time 5 mins

Ingredients

  • 1
    Tbs
    olive oil
  • 2
    onions sliced
  • 2
    green chillies seeded & sliced
  • 1
    tin coconut cream
  • 1
    cup
    jasmine rice
  • 1
    tin coconut milk
  • 4
    steamed crayfish
  • 1
    tsp
    turmeric
  • Juice of 1 lime
  • Salt
  • Freshly ground black pepper
  • Curry powder
 

Method

35 mins
 
Heat the oil in a pot and add the onions and chillies and cook for 5 minutes.

Add the curry powder and cook for another 5 minutes.

Add the coconut cream and bring to a simmer.

Add the rice and leave to cook at a low heat.

In another pot add the coconut milk, the crushed legs and heads of the crayfish and turmeric.

Leave to simmer on a medium heat while the rice cooks.

Strain the crayfish stock and add enough of the liquid to the rice, just to moisten it.

Cut the crayfish tails into chunks and add to the rice.

Add the lime juice, season with salt and pepper and serve while hot.

For more of Lavender & Limes recipes click here...
 

Read more on: steam  |  fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.