Crayfish tail curry

Recipe from: 9/1/2009 12:00:00 AM

Ingredients 25
Servings 6
Time 60

Ingredients

  • 8
    medium crayfish tails
  • 125
    ml
    (½ cup) ghee
  • 2
    large onions, chopped
  • 4
    cardamom pods, split open
  • 3
    pieces of stick cinnamon
  • 6
    whole allspice
  • 5
    whole cloves
  • 6
    curry leaves
  • 6
    peppercorns
  • 1
    tsp
    jeera seeds
  • 1
    star anise
  • 1
    whole fresh green chilli, slit open
  • 2
    large tomatoes, peeled and grated
  • 10
    ml
    (2 tsp) garlic and ginger paste
  • 10
    ml
    (2 tsp) salt, or to taste
  • 125
    ml
    (1/2 cup) coconut milk (optional)
  • 7.50
    ml
    (1 1/2 tsp) red leaf masala
  • 7.50
    ml
    (1 1/2 tsp) mother-in-law masala
  • 10
    ml
    (2 tsp) seafood masala
  • 5
    ml
    (1 tsp) wet khokni masala
  • 5
    ml
    (1 tsp) turmeric
  • 5
    ml
    (1 tsp) white sugar
  • 60
    ml
    (1/4 cup) water
  • 60
    ml
    (1 cup) chopped fresh dhania
  • 5
    ml
    (1 tsp) mustard seeds
 

Method

25
 
(A great dish to serve for Eid lunch. It can be ser ved with white rice or Indian puri and salads.)
Slit the crayfish tails through the centre, on the underside, and remove the vein. Cut each tail into three equal portions and wash under cold running water. Drain in a colander and set aside. To a large pot on medium heat, add the ghee and heat. To this, add the onions, cardamom pods, cinnamon, allspice, cloves, curry leaves, peppercorns, jeera seeds, mustard seeds and star anise and braise till the onions are golden brown in colour. Next, add the whole green chilli, grated tomatoes, garlic and ginger paste, salt and coconut milk, if using, and simmer for 5?10 minutes.
Add all of the spices, the sugar and water and stir to combine. Simmer for an additional 8 minutes. If the gravy becomes too thick add 15 ml (1 Tbsp) of water during cooking. Add the crayfish tails to the pot and stir to ensure the tails are covered in the sauce. Cook on medium heat for 8 minutes, or till done (when the meat is white, tender but still firm). Lastly, add the chopped dhania and simmer on low heat for 5 minutes. Remove from heat and serve.
Note: The coconut milk is optional and can be omitted. Clarified butter can be substituted by melting 1 part butter (not margarine) to 2 parts cooking oil.
 

Read more on: slow cook
 

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