THAI INDIAN FUSION CRAYFISH CURRY
2 whole crayfish, cleaned and cut into large chunks
1 onion, sliced
2 cloves garlic, chopped
3 cm piece of ginger, sliced
1 lemongrass stalk
2 green chillies, whole
8 curry leaves
5 ml (1 teaspoon) mustard seeds
15 ml (1 tablespoon) mild curry powder
5 ml (1 teaspoon) turmeric
1 x 400 g tin coconut milk
zest of ½ a lime (or lemon)
10 ml (2 teaspoons) vegetable stock powder
1 sweetcorn, cut off cob
handful fresh coriander leaves torn off stalks
salt and pepper to taste
In a large pot, fry onion until translucent. Add garlic, ginger, lemongrass, chillies, curry leaves, and mustard seeds, and fry until fragrant (about 2 minutes).
Add curry powder and turmeric and fry for another minute, adding a dash of water to keep spices from sticking if necessary.
Pour coconut milk into pot, add lime zest and stock powder. Once boiling, add sweetcorn kernels and allow to simmer for 15 – 20 minutes. Add boiling water as necessary (about ½ – 1 cup).
Add crayfish to the pot, stir through, add coriander leaves and close lid for about 5 minutes. The crayfish is ready when the flesh is white and still firm.
Serve with rice with the rest of the lime’s zest and another handful of coriander leaves stirred through, popadums, and garlic and cucumber double cream Greek yogurt.
Posted by Jessica Bailey
