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
Continue reading
Author Archives: Jessica Bailey