Crayfish Curry

I love the scent of spices slowly warming in a pan. They remind me of walking through the Souk in Jerusalem. When I was 16 a group of friends and I went to experience the wonders of the Holy Land. Cooking was not on the agenda, and as it was not something I loved or wanted to do, the Souk was a sight experience, not a shopping experience. I was fortunate enough to visit the spice Souk in Dubai and that was all about shopping. I went to spend the millennium in Dubai, with one of my oldest and closest friends. She was working there, and I went to see her and the country. It was the middle of Ramadan and so the Souk’s were open late and we could walk through at night. The sights were something to behold and as I type this I regret not having taken photographs of the colours of the spices laid out for people to buy. I bought some saffron and I still to this day look for the same packaging, as I know the quality was excellent. I usually make my curry blends fresh and if you have the time, do so yourself as well. This crayfish curry is a great use of spices.

Crayfish Curry
Crayfish Curry
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Crayfish Curry

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


  • 15 mls coconut oil
  • 1 red onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 2.5 cm fresh root ginger, peeled and finely chopped
  • 5 mls curry powder, (add more if you prefer your curry hot)
  • 1 red chilli, deseeded and sliced
  • 5 g fresh coriander, chopped
  • 5 mls paprika
  • 1 star anise
  • 5 mls cumin seeds
  • 125 mls white wine
  • Salt and freshly ground black pepper to season
  • 125 mls water, if needed
  • 2 crayfish tails, sliced


  • in a pan, heat your oil
  • sauté the onion until soft
  • add the garlic, ginger, curry powder and chilli and cook until you can smell the spices
  • add the coriander, paprika, star anise and cumin
  • once you can smell the spices, add the white wine
  • cook until the alcohol has burnt off
  • add the seasoning and loosen the sauce with water if necessary
  • add the crayfish and cook until done (about 5 minutes)

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16 thoughts on “Crayfish Curry

  1. This looks and sounds like a delicious dish. I loved your post today. It was interesting to read of your market experiences. I hope you have a great day. Blessings…Mary

  2. This looks really delicious. Isn’t it lovely that when making a recipe, memories come back? I will definitely try this once I can lay my hand on a crayfish. When is it the season for crayfish anyway? Then I can ask my 68 year old neighbor to catch some. Ha, ha. Here, in the waters at Gordon’s Bay or Rooiels.

    1. thanks Carolina! Caryfish season will come around again in November! Your neighbour will have to go to Rooiels for you, and if he does you should go with – it is so peaceful on the water. Have a super Friday 🙂

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