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

  • 15 mls coconut oil
  • 1 onion finely sliced
  • 1 chilli cut in half
  • shells and meat of 2 crayfish tails
  • 15 mls soy oil
  • 1 clove garlic finely chopped
  • 1 cm root ginger finely chopped
  • 5 mls ground cumin
  • 5 mls turmeric
  • 5 mls carom seeds
  • 5 mls masala
  • 200 mls coconut cream
  • 2.5 mls salt
  • 0.625 mls chilli flakes
  • 5 mls fish sauce
  • 3 kaffir lime leaves

Instructions

  • using a large sauté pan, heat the coconut oil
  • add the onion and sauté until soft
  • add the chilli and the shells of the crayfish
  • add the soya oil, the garlic and the ginger
  • when the shells are a deep red colour remove them
  • add the cumin, turmeric, carom seeds and the masala
  • when you can smell the spices add the coconut cream
  • add the salt, the chilli flakes, the fish sauce and the lime leaves
  • remove the chilli and allow the sauce to thicken
  • cut the crayfish meat into chunks and cook in the sauce for 4 minutes

 

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