Crayfish Curry
1 kg crayfish tails cleaned free of the shell and veins wash n leave to drain of excess water
Blanch 3 large tomatoes in boiling water
Add to your pot
Quarter cup oil
1 tsp seagood n veg masala
1 tsp methi masala
1 tbs crushed ginger n garlic
1 tbs fish and prawn paste
1 tbs all purpose curry paste
Allow to fry for abt 3 minutes
Then add the crayfish
Allow to fry for about 10 minutes
Remove the crayfish
Then add a little more oil to the same pot
Add 1 onion finely chopped
8 green chillies sliced
1 stem curry leaves
1 tbs crushed ginger n garlic
1 tbs all purpose masala
1 tbs fish n prawn paste
Pinch of black mustard seeds and whole jeera seeds
Allow to cook till onions are soft
Whilst onions are in saute mode
Remove tomato peels n finely chop
Then add to the onions
Add salt to taste
Add a sprinkle of sugar
1 tsp of concentrated tamarind
Half cup water
Leave to cook till curry gets thick say for abt 15 minutes then add the crayfish tails
Turn the heat down and allow to simmer for a further 10 minutes
Turn the heat down to 1
Allow the oil to come up
Garnis with fresh coriander
Serve with savoury rice roti bread of your choice
Note that i did not add any dry masalas