(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.