Cindy’s Crayfish Curry

~ Tandy
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.

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
Print Recipe
5 from 1 vote

Cindy's Crayfish Curry

Recipe Category: Asian, Shellfish
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 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

Method

  • 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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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

26 thoughts on “Cindy’s Crayfish Curry”

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