Saturday, October 10, 2009

Crayfish Curry

The Kreef - Rock Lobster - Crayfish season opens fairly soon in South Africa. This recipe is, without any doubt, the best crayfish curry recipe I have ever tasted. It is really easy to do and the results are amazing!

One word of caution - check that your supplier actually has a licence to catch them and that they are not under-sized. Last year, a work colleague of mine offered to get me Crayfish. I thought the price was rather good (but I'm new to Cairp Tahn - so what did I know?). When they arrived - I saw why. They looked like Langoustines! I will never do that again! I repent in dust and ashes!

Crayfish Curry

1 kg Crayfish tails
2 large onions – finely chopped
2 ripe tomatoes
1 green pepper
10ml crushed garlic
1 chilli
2 t Seafood masala
1t turmeric
1t cumin
1t coriander
Pinch nutmeg and cloves
½ t cinnamon
½ t black pepper
120 ml coconut cream
15 ml lime juice
5 or 6 curry leaves
1t sugar

Fry onions in a little oil until soft. Puree green pepper, tomato, garlic and chilli. Add to onions and cook for 10 minutes. Add all the other spices, curry leaves, lime juice and sugar and cook for another 10 minutes. Take off heat and add coconut cream. Stir into mixture. Add crayfish in shells into the mixture and cook with lid on over medium heat for 15 minutes.

Serve with rice as follows:

Boil 1 cup of rice with 2 cinnamon sticks, 4 cloves, pinch nutmeg and 5ml turmeric. When done, add drained 250 ml lentils. Salt to taste.


  1. Have cooked this twice now and the family have found it very enjoyable

  2. Glad to hear it! I agree, its delicious.