Crayfish curry

2 servings Prep: 5 mins, Cooking: 35 mins
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A fabulous spicy seafood concotion to wine and dine guests or that special someone.

By Food24 August 03 2010
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Ingredients (11)

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