"Cindy's Crayfish Curry"
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Cindy's Crayfish Curry

Course: Main Course
Author: An original recipe from Lavender and Lime

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