Crayfish tails (or whole) 05.03.05

Ingredients

10/12 Cray Fish tiles Deveined and boiled in vinegar water
2 tblsps Prawn masala
2 tablsp ginger & garlic masala
2 big onions chopped
6/8 ripe tomatoes liquidized
¼ lb butter
1 tblsp olive oil
Whole jeeroo
Cinnamon sticks
2 tblsp lemon juice
Curry leaves
3 tblsp tomato puree
1 tin coconut milk
3 tblsp mayonnaise
Fresh dhana
1 tblsp Dhana Jeeroo
1 ½ tsp Arad
Salt to taste

Method

Saute onions in butter and add cinnamon sticks whole jeeroo.
When onions light in colour add masala Dhana Jeeroo, Arad, Lemon Juice, Salt.
Braise for a few minutes then add the crayfish tails.
Add Â¼ cup water and simmer for a few minutes. Then add tomatoâ€™s and puree and let cook for a while.
Mix coconut milk and mayonnaise, add to dish and let cook for a few minutes more.
Add fresh Dhania and curry leaves.
Serve with rice â€“ baby potatoes – chips

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