Crayfish Balti

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5 from 1 vote

This is a curry dish inspired from Birmingham and is usually made with prawns

Recipe Category: Curry, Shellfish

Makes enough for: people

Ingredients

for the crayfish

6 crayfish tails, out of the shell, and cut in half *
1 lime, juice only
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 cloves garlic, grated
1 medium hot green chilli, deseeded and cut into long, thin strips
1 red pepper, deseeded and cut into long, thin strips
1 x 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

1 handful fresh coriander leaves, roughly chopped

Method

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

Notes

* 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