mine will be cooked with white dry wine or whiskey
added at a later stage.
Eaten with a ginger and lemon sauce.
Spicy Crayfish & Cucumber Curry (4 - 6)
Ingredients
12 oz raw crayfish, peeled & deveined
10 oz cucumber
4 oz shallots or onions
6 cloves garlic
2 tbsps ground coriander
1 tbsp ground fennel
1 tsp ground white pepper
1 tbsp ground cumin
1 tsp ground turmeric
3-4 dried red chillies
3/4 tsp salt
1 tsp sugar
14 fl oz thick coconut milk
4 tbsps veg oil
1 tbsp whole fennel seeds
Instructions
Wash crayfish and pat dry. Peel cucumber and cut crosswise into half inch thick rounds. Peel and finely chop 3 oz shallots. Peel and finely slice remaining 1 oz shallots. Peel garlic cloves. Chop 4 of them very finely and cut the remaining 2 into fine slivers. Combine the sliced shallot and slivered garlic and set aside.
In a medium sized pan combine chopped shallots, chopped garlic, ground coriander, ground fennel, pepper, ground cumin, turmeric and 15 fl oz water. Crumble in the red chillies. Stir and bring to boil and boil on a highish heat for 5 minutes.
Add cucumber rounds and bring to a simmer. Cover and simmer gently for 5 mins. Add crayfish, salt and sugar. Simmer gently for one minute, stirring the crayfish around the sauce. Stir the coconut milk and add to pan. Bring to boil, reduce heat and simmer for 1 minute.
Put the oil in a small frying pan over a medium high heat. When hot put in the slivered shallots and garlic. Stir and fry until golden. Add whole fennel seeds, stir once and pour contents of pan into curry.Cover curry pan immedietely to trap aromas.
Ingredients
1 tbsp ground red chilli
1 tbsp ground coriander
1 tbsp finely chopped garlic
1 tbsp galangal
1 tsp salt
1 tsp grated lime peel
1 tsp black pepper
1 small onion, coarsely chopped
1 stalk lemon grass
4 tbsps oil
8 oz coconut cream dissolved in
½ pt hot water
1 tsp crayfish or anchovy paste
1 lb shelled crayfish
1 cucumber, split lengthwise with seeds removed, cut into 1 cm crescs
Chopped coriander to garnish
Instructions
Put first list of ingredients into a blender and puree until a smooth paste, adding a little water if needed.
Put the dissolved coconut cream in a wok and bring to the boil. Add the spice mixture and cook over a low heat, stirring, for about 10 minutes, until a film of oil appears round the edge of the dish and the spices give off their aroma.
Add the crayfish or anchovy paste, the crayfish and the cucumber. Cook gently for 3-4 minutes if the crayfish are cooked and 10 minutes if raw. Stir well. Sprinkle with chopped coriander leaves and serve with rice and salad.
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