Curried Crayfish

I love these crustaceans. They go great with dumpling leaving you wanting more. The idea alone makes my mouth water. You can find my dumpling recipe here on my blog. You can also substitute the dumplings with Basmati rice. So enjoy!

Ingredients:-

4 tbs curry powder
1 1/2 cups coconut milk
3-4 lbs clean and seasoned crayfish
salt to taste
4 cloves garlic
1 lrg onion diced finely (optional)
1 tbs finely diced shadon benni
2-3 tbs oil
1 tsp pepper flakes (optional)
3 chopped pimentos
3 cups water

Method:-

1. Heat oil and add the curry powder
2. Allow the curry powder to cook for 2 minutes
3. Add the garlic and onion and allow to saute for 1 minute (continuously stir to avoid burning)
4. Once that is completed add the the crayfish 
5. Stir the ingredients together until the curry is soaked in
6. Add 2 cups of water , cover and let cook for 10 minutes under moderate heat
7. Uncover and stir to prevent sticking
8. Add pepper, pimentos, shadon benni and coconut milk
9. Cook for 12-15 more minutes
10. Add salt to taste if necessary

Tamarind Chutney

Ingredients:

1 cup tamarind shelled and De-seeded
1/2 cup dates De-seeded (Optional)
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds

Piece of cinnamon sticks or bay leaf (not too much since bay leaf has its own distinct aroma and taste. Too much will over power the tamarind)
1 tsp. salt

Method:

1.      De-shell and wash the tamarind clean

2.     Place the tamarind, sugar dates, cinnamon and water in a deep boiling put and leave to soak for 5 mins.

3.      Put to boil for approximately 9- 10 mins.

4.      Allow to cool

5.      Remove the cinnamon stick ( or bay leaf) then blend in a electric blender until smooth

6.      Strain and transfer the mixture into the boiling pot again

7.      Allow the mixture to boil until it is thick enough to coat the back of a spoon thinly ( don’t let the mixture burn so a low heat is better)

8.      Add the seasoning.

9.      Allow to cool and then store in clean airtight bottles and refrigerate

Pumpkin Massala

This side dish is really simple and easy to make. It can be served with sada roti, dhosti, paratha also known as “buss up shot” and rice.  I prefer using basmati rice though, seasoned with basil and parsley. This recipe will soon be making its way to the blog.

Ingredients:- 

 4 cloves garlic

2 tsp all purpose seasoning salt

2-3 cups cubed pumpkin

2 tsp Amchar (aka anchar) Massala

 1 tsp salt (just for taste but its optional)

1-2 tbsp vegetable oil

1 tsp pepper sauce (optional)

1 cup water

1tsp basil (finely chopped)

1tsp parley (finely chopped) 

Instructions:-

1.       Dice the cloves of garlic and set aside

2.       Heat frying pan, then add the vegetable oil

3.       When the oil is heated, place dice garlic to fry until golden brown

4.       Now add the pumpkin, basil and parsley slowly. Mix thoroughly with a wooden spoon and let fry for 5 mins.

5.       Add the seasoning salts and stir vigorously

6.       Add the water and leave pumpkin to simmer until it is soft

7.       Add the sugar and salt and anchar Massala and stir until the pumpkin becomes a rich looking hue

8.       Conduct a taste test in order to decide upon whether the pepper sauce is needed 

N.B:- Ripe pumpkins have it own natural sweetness, so adding sugar won’t be necessary. However, if the pumpkin is not yet ripe, the Sugar is used to enhance the flavor.

• The seasoning salt used contains garlic powder, onion powder, parsley, thyme, oregano, Rosemary, chili, salt and agi.