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Below are the ingridients that are needed to produce a appetizing Crayfish Curry:
- Provide 10-15 of Crayfish Tails.
- You need 1 of Whole Crayfish (optional).
- Get 3 of Large Onions, finely chopped.
- Provide 1 of Red/Green pepper finely chopped.
- Take 3 Tablespoons of Vegetable Oil.
- Prepare of Salt.
- Prepare 5 of Garlic cloves, finely chopped.
- Prepare 2 of Cardamom pods.
- Take 3 Stick of Cinnamon.
- Take 2-3 Tablespoons of Packo Masala.
- Provide 1-2 Teaspoons of Turmeric.
- Get 2 Teaspoons of Chilli Powder.
- Get 1 Tablespoon of Crayfish Masala.
- You need 8 of Curry Leaves.
- Use 2 Tablespoons of lemon juice.
- Take of Freshly chopped Coriander.
Ready with the ingridients? Below are the instructions on serving Crayfish Curry:
- Heat your oil in a large pot and add your onions, red/green pepper, salt and whole spices, that would be your cinnamon, cardamon and curry leaves..
- Fry until golden brown and add half a cup of water and Cook for about 10 minutes. Next add all your spices and garlic and stir to prevent from burning and add about a cup of water and allow the water to cook away.
- Next add all your spices and garlic and stir to prevent from burning and add about a cup of water and allow the water to cook away.
- Add crayfish tails/whole crayfish cut into pieces and stir and cook for just a few minutes, then add lemon juice. Next add about 2 cups of hot water and cook for about 25 minutes..
- Sprinkle over fresh Coriander / Dhanya.
This dish, intentionally or not, betrays a particularly British, even Scottish, influence in its most non-Indian use of flour instead of ground almonds, coconut milk or yogurt as a thickener. Many Scottish curries from nineteenth-century sources include flour, and some British brands of curry powder, including 'Tiger Tiger,' do the same. Ingredients One boiled crayfish picked from the shell, half a pound of rice, one onion, half a carrot, one apple, juice of half a lemon, one dessertspoonful of curry powder, one teaspoonful of flour, half a pint of water, one ounce of butter or dripping. Heat the oil in a deep pot and sauté onions on low heat till the onions are light brown in colour. Mix in the grated garlic, ginger and green chillies and fry till it turns golden-brown stirring all the time.
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