Recipe For Cindy’s Crayfish Curry

Cindy’s Crayfish Curry

I just love mystery ingredients! I think I would do well in a mystery box challenge (which gives me an idea…) but, back to the challenge Cindy gave me. She gifted me these three mystery ingredients and so I made Cindy’s Crayfish Curry.

mystery ingredients
mystery ingredients

The kaffir lime leaves were used with hake and the next challenge was to make use of the ajmo. I had never heard of these before, and google was not being very helpful and so I turned to my curry book and looked at every single picture until I came across what ajmo really is. They are carom seeds. These are closely related to cumin, which it resembles in appearance and fragrance. Carom seeds (ajowan) have a hot and bitter taste. However, when they are cooked with other ingredients, the flavour mellows. Carom seeds are particularly good in seafood dishes and with root vegetables. I decided a nice crayfish curry would be in order to make good use of these ingredients.

Cindy's Crayfish Curry
Cindy’s Crayfish Curry

Cindy's Crayfish Curry
 
Ingredients
  • 15mls coconut oil
  • 1 onion, finely sliced
  • 1 chilli, cut in half
  • shells and meat of 2 crayfish tails
  • 15mls soy oil
  • 1 clove garlic, finely chopped
  • 1cm root ginger, finely chopped
  • 5mls ground cumin
  • 5mls turmeric
  • 5mls carom seeds
  • 5mls masala
  • 200mls coconut cream
  • 2.5mls salt
  • 0.625mls chilli flakes
  • 5mls fish sauce
  • 3 kaffir lime leaves
Method
  1. using a large sauté pan, heat the coconut oil
  2. add the onion and sauté until soft
  3. add the chilli and the shells of the crayfish
  4. add the soya oil, the garlic and the ginger
  5. when the shells are a deep red colour remove them
  6. add the cumin, turmeric, carom seeds and the masala
  7. when you can smell the spices add the coconut cream
  8. add the salt, the chilli flakes, the fish sauce and the lime leaves
  9. remove the chilli and allow the sauce to thicken
  10. cut the crayfish meat into chunks and cook in the sauce for 4 minutes

 

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0 thoughts on “Recipe For Cindy’s Crayfish Curry

  1. Well done Inspector Tandy for tracking down what the ingredient was and then making such a delicious dish!

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    1. thanks Tanya!

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  2. Sounds perfect for dinner! Love kaffir lime leaves in…oh, just about everything.

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    1. I should use them more often 🙂

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  3. I have never made (or even think of) making a crayfish curry – this sounds yum!

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    1. thanks Pink 🙂

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  4. What a fun idea between you and Cindy! I love the look of your dish.

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    1. I am going to surprise her on my next visit to JNB with three items 🙂

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  5. What a fun idea…I love mysteries as well. 🙂 You whipped up a great dish. Looks yummy!

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    1. thanks Caroline! Have a great day 🙂

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  6. Oh I’ve never had crayfish this way! Looks wonderful.

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    1. thanks, it is a great way to add flavour to the crayfish 🙂

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  7. Wow, I’ve never heard of ajmo before! The recipes looks and sounds amazing.

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    1. it was a new one for me too! thanks Bexx 🙂

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  8. What a great way to use crawfish (that’s how we say it in Texas 🙂 ) I would love to try this soon!

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    1. please do, and let me know how the crawfish work out!

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  9. Hmmmmmmm…..sounds wonderful….Now I want to know what you are making with those little basil seeds 🙂 xx

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    1. I will get to the basil seeds soon – promise 🙂

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  10. Wonderful flavours Tandy – it must smelt great as well as tasted incredible.
    Have a happy day.
    🙂 Mandy

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    1. It was great all around, thanks Mandy 🙂

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  11. I DEMAND this next time I come over for a slumber party with Molly and Patch!

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    1. for you, I will kill the bull! xxxx

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  12. Looks absolutely delicious.

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    1. thanks so much!

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