|2||onions — sliced|
|2||green chillies — deseeded, sliced|
|1||coconut cream — tin|
|1 cup||jasmine rice|
|1||coconut milk — tinned|
|4||crayfish — steamed|
|limes — juice only|
|black pepper — freshly ground|
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.
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