Ingredients:
4 Fresh Crayfish
4 Onions, chopped
2 Cloves
A few Peppercorns
2 Allspice
3 pods Cardamom
1 stick Cassia (kaneel)
A few Curry leaves (optional)
1 tspn Whole Cumin
1 ½ tspn Ground Cumin
1 ½ tspn Ground Coriander
1 Tbspn Tumeric
1 ½ tspn Bari Shap
1 tspn Garlic (fresh paste)
1 tspn Ginger (fresh paste)
1 ½ Tbspn Pakco Masala
2 cans Chopped Tomato
5 pods Cardamom, ground (grind in coffee grinder, then sift through tea strainer to remove the pods). Only use ½ teaspoon of this ground Cardamom (very strong)
1 tin Coconut milk
Fresh Coriander
Pinch Saffron (optional)
1 ½ tspn Garam Masala
Method:
- Boil crayfish till red (cooked)
- Crack shells open and extract meat. Set meat aside.
- Wash and keep shells one side (see recipe for Crayfish Powder below)
- Fry onions in a pot with some oil – till transparent.
- Add dry spices (except Garam Masala), garlic and ginger and fry with the onions (this is one of the few dishes where we actually fry the spices)
- Add tinned tomato, ground cardamom and coconut milk.
- Add saffron
- Add crayfish meat and bodies (add flavour – but remove before serving)
- Lastly add Garam Masala (right at the end)
- Cook through and serve with Basmati Rice