0
0 ITEM(S) - £0.00 GO

Menu

    • Crayfish Curry

    Crayfish Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    Crayfish Curry is a delicious and flavorful dish perfect for a weeknight dinner. This curry is made with crayfish, onion, garlic, ginger, spices, tomatoes, and coconut milk. It’s a simple and easy-to-make dish that will surely please everyone at the table. The combination of flavours will tantalize your taste buds and leave you wanting more. Enjoy this delicious curry with rice, naan, or your favourite side dish.

     

    1 rating
    layout 0 comments

    Ingredients

    • 1 lb crayfish
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 tablespoon ginger, grated
    • 1 teaspoon curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon cayenne pepper
    • 1/4 cup vegetable oil
    • 1 can (14.5 oz) diced tomatoes
    • 1/2 cup coconut milk
    • 1/4 cup chopped fresh cilantro
    • Salt and pepper to taste

    Method

    • Step-by-step method for Crayfish Curry
    • Rinse crayfish thoroughly under cold water and pat dry
    • Peel and dice the onion
    • Peel and mince the garlic cloves
    • Peel and finely grate the ginger
    • Roughly chop fresh cilantro leaves and set aside
    • Open the can of diced tomatoes
    • Measure out all spices: curry powder, ground cumin, ground coriander, turmeric, chili powder, garam masala, cayenne pepper
    • Pour coconut milk into a small bowl and stir to mix any separated fat
    • In a large pan or pot, heat vegetable oil over medium heat
    • Add diced onion and sauté until soft and translucent
    • Add minced garlic and grated ginger, stir until fragrant (about 1 minute)
    • Add all measured spices to the onion mixture and stir well to coat, cooking for 1 minute to release aromas
    • Add the canned diced tomatoes with their juice, stir to deglaze pan and combine ingredients
    • Pour in the coconut milk and bring the mixture to a gentle simmer
    • Season with salt and pepper to taste
    • Simmer sauce gently for 7–10 minutes, stirring occasionally, until it thickens slightly and flavors meld
    • Add the cleaned crayfish to the pan, ensuring they are coated with curry sauce
    • Cover and simmer for about 5–7 minutes, or until crayfish are cooked through and tender
    • Remove from heat and check seasoning, adjusting salt or spice to preference
    • Sprinkle with fresh chopped cilantro
    • Serve hot in shallow bowls with extra cilantro as garnish; suggest pairing with steamed rice or crusty bread for a complete meal