Ingredients:
1kg crayfish tails, deveined and cut into 2 or 3 pieces depending on the size
3 tablespoons sunflower oil
1 teaspoon garam masala
4 tablespoons plain yoghurt optional
2 large onions grated
3 medium red tomatoes grated or puréed
2 teaspoons coriander/koljana
2 teaspoons cumin/jeera
1 teaspoon turmeric/borrie
4 green chillies, deseeded and chopped more or less
1 – 2 teaspoons red chilli powder
4 large cloves of garlic, grated finely
Dhanya leaves (finely chopped)
1 heaped teaspoons salt or to taste
2 tablespoon lemon juice
1 tablespoon tomato paste
1/2 cup water or as needed
Method
Heat the oil in a pot and sauté onions on medium heat till the onions are light brown in colour.
Mix in the grated garlic and green chillies. Fry till it turns golden-brown stirring all the time.
Add the puréed or grated tomato and paste and cook till the onions and tomatoes are soft, about 5 – 10 minutes. Add drops of water to prevent the onion mixture sticking to the bottom.
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture. Cook for about 5-10 minutes.
Gently stir in the lobster / crayfish tails, salt and the yoghurt.
Cook on high for about 5 minutes.
Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 10 minutes or until the shell of the crayfish turns pinkish. Stir every few minutes, add more water as needed, depending on the consistency you like the texture of your curry (thick or thin gravy/sauce) Stir in the garam masala and lemon juice. Garnish with finely chopped fresh coriander leaves.
Serve with freshly cooked basmati or fragrant rice.
Cape Malay Cooking and Other Delights