FATIMA’S CRAYFISH CURRY
1 kg crayfish or tails, cut into 2 or 3 pieces depending on the size
3 tablespoons oil
1 teaspoon garam masala
4 tablespoons plain yoghurt
3 large onions (finely chopped)
2 medium tomatoes (chopped)
2 teaspoons coriander/koljana
2 teaspoons cumin/jeera
1 teaspoon turmeric/borrie 2 – 4 green chillies, de-seeded and chopped
1 – 2 teaspoons red chilli powder
4 large cloves of garlic, grated finely
2 teaspoons freshly chopped or grated ginger
Coriander leafs (finely chopped)
2 teaspoons salt or to taste
1/2 cup water
Heat the oil in a deep pot and sauté onions on low heat till the onions are light brown in colour.
Mix in the grated garlic, ginger and green chillies and fry till it turns golden-brown stirring all the time.
Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes.
Add drops of water to prevent the onion mixture sticking to the bottom.
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
Cook over low heat for about 15 -20 minutes or until you can no longer see the onions and the gravy is nice and thick.
Gently stir in the crayfish tails, salt and the yoghurt.
Cook on high for about 5 minutes.
Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. Stir every few minutes, add more water as needed. Stir in the garam masala and garnish with finely chopped fresh coriander leaves. Serve hot with boiled basmati, fragrant or long grain white rice.
RECIPE: Cape Malay Cooking
PHOTO: Awesome Cuisine