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. Kefir lime leaves are unique in flavour and if you cannot find them locally, make use of lemon leaves.
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
- 15 mls coconut oil
- 1 onion, finely sliced
- 1 chilli, cut in half
- 2 crayfish tails, shells and meat
- 15 mls soy oil
- 1 clove garlic, finely chopped
- 1 cm root ginger, peeled and 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
- 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
Click on the links for conversions and notes.
25 thoughts on “Cindy’s Crayfish Curry With Coconut Cream”
Looks absolutely delicious.
thanks so much!
I DEMAND this next time I come over for a slumber party with Molly and Patch!
for you, I will kill the bull! xxxx
Wonderful flavours Tandy – it must smelt great as well as tasted incredible.
Have a happy day.
It was great all around, thanks Mandy 🙂
Hmmmmmmm…..sounds wonderful….Now I want to know what you are making with those little basil seeds 🙂 xx
I will get to the basil seeds soon – promise 🙂
What a great way to use crawfish (that’s how we say it in Texas 🙂 ) I would love to try this soon!
please do, and let me know how the crawfish work out!
Wow, I’ve never heard of ajmo before! The recipes looks and sounds amazing.
it was a new one for me too! thanks Bexx 🙂
Oh I’ve never had crayfish this way! Looks wonderful.
thanks, it is a great way to add flavour to the crayfish 🙂
What a fun idea…I love mysteries as well. 🙂 You whipped up a great dish. Looks yummy!
thanks Caroline! Have a great day 🙂
What a fun idea between you and Cindy! I love the look of your dish.
I am going to surprise her on my next visit to JNB with three items 🙂
I have never made (or even think of) making a crayfish curry – this sounds yum!
thanks Pink 🙂
Sounds perfect for dinner! Love kaffir lime leaves in…oh, just about everything.
I should use them more often 🙂
Well done Inspector Tandy for tracking down what the ingredient was and then making such a delicious dish!