Crayfish Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of crayfish tails in a spiced tomato and green bell pepper base. The full recipe is presented here and I hope you enjoy this classic South African version of: Crayfish Curry.
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Ingredients:
1kg crayfish tails, in their shells
50ml sunflower oil
2 large onions, thinly sliced
2 ripe tomatoes, blanched, peeled and puréed
1 green bell pepper, de-seeded and puréed
2 tsp crushed garlic
1 tsp dried chillies, crushed
1 tsp ground turmeric
2 tsp fish masala
1 tsp ground cumin
1 tbsp fresh lemon juice
1 tsp sugar
1 tsp salt
Method:
Heat the oil in a large saucepan, add the onions and fry for 5 minutes then add the garlic and fry for 3 minutes more.
Stir in the tomatoes, bell pepper and chillies and cook for 10 minutes then add all the remaining spices, the lemon juice, sugar and salt. Bring to a simmer and cook, uncovered, for about 10 minutes or until the gravy is thick.
Add the crayfish tails (in their shell) and cook over medium heat for 15 minutes more.
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