Print Recipe
5 from 1 vote

Crayfish Balti

This is a curry dish inspired from Birmingham and is usually made with prawns
Author: Adapted from Curry page 332


for the crayfish

  • 6 crayfish tails out of the shell, and cut in half *
  • Juice of 1 lime
  • 7.5 mls paprika

for the masala

  • 45 mls canola oil
  • 1 white onion peeled and finely chopped
  • 4 cm fresh root ginger grated, divided
  • 2 garlic cloves grated
  • 1 medium hot green chilli deseeded and cut into long, thin strips
  • 1 red pepper deseeded and cut into long, thin strips
  • 1 400 g tin whole cherry tomatoes
  • 1.25 mls ground turmeric
  • 1.25 mls cayenne pepper
  • 1.25 mls ground cinnamon
  • 2.5 mls garam masala
  • 2.5 mls ground coriander
  • 2.5 mls fructose
  • 150 mls water

to garnish

  • Handful of fresh coriander leaves roughly chopped


for the crayfish

  • Place the crayfish tails into a bowl and pour over the lime juice
  • Add the paprika and stir to combine
  • Set aside to marinade while you make the masala

for the masala

  • Heat the oil over a medium temperature in a wok or large pan
  • Add the onion and fry until soft and just turning golden
  • Put 3/4 of the ginger into the pan together with the garlic, green chilli and red pepper
  • Cook until you can smell the ginger then turn up the heat and add the tomatoes
  • Add the turmeric, cayenne, cinnamon, garam masala, coriander and fructose
  • Cook until the sauce has thickened and then reduce the temperature
  • Add the water and stir to combine **
  • Tip the crayfish into the sauce, together with the lime juice and simmer until cooked through
  • Add the fresh coriander leaves and left over ginger and serve with naan


* or 500g king prawns, peeled and deveined
** at this stage you can turn off the heat and leave to use later. Just make sure it is nice and hot before adding your crayfish