Crayfish Curry
Makes enough for: 2 people
Ingredients
- 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
Method
- 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)