CRAYFISH CURRY

Serves 6

A special dish often seen on the bridal table. The crayfish is cooked in its shell to obtain the maximum flavour.

1 large onion, finely chopped

60ml vegetable oil

5 ml cumin seeds

1 sprig curry leaves

10ml crushed garlic

1 tin (410g) chopped tomatoes

10ml each ground cumin and ground coriander

1ml turmeric

5ml coarsely ground red chillies

1kg crayfish, broken into pieces

Juice of 1 lemon

Salt to taste

60ml chopped fresh coriander leaves

Sauté onion in oil until transparent. Add cumin seeds, curry leaves and garlic, and sauté until onions are golden. Add tomatoes, ground cumin, coriander, turmeric and red chillies. Cook until a thick sauce is formed. Add crayfish and lemon juice; simmer until crayfish is almost cooked. Add salt to taste; simmer a few more minutes until crayfish is done. Garnish with coriander and serve with basmati rice.

Recipes:  Cass Abrahams cooks Cape Malay:  Food from Africa

Food Styling:  Pete Goffe-Wood, PGW Eat