Crayfish curry recipes

Crayfish Curry

Crayfish Curry

cape malay cooking, Cape Town, crayfish, crayfishcurry, lobster, seafood, TRADITIONAL. Gently stir in the crayfish tails, salt and the yoghurt
Crayfish Curry

Crayfish Curry

Use crayfish tails to make this lovely seafood curry or add whole crayfish (cleaned and cut). Gently stir in the crayfish tails, salt and the yoghurt
Saucy Tiger Prawns Served With Lemon Rice

Saucy Tiger Prawns Served With Lemon Rice

Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies
Saucy Tiger Prawns Served With Lemon Rice

Saucy Tiger Prawns Served With Lemon Rice

Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies
FATIMA’S CRAYFISH CURRY

FATIMA’S CRAYFISH CURRY

Gently stir in the crayfish tails, salt and the yoghurt. 1 kg crayfish or tails, cut into 2 or 3 pieces depending on the size. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. 0000 FATIMA’S CRAYFISHCURRY. 1 kg crayfish or tails, cut into 2 or 3 pieces depending on the size
DENZY’S CURRY CRAYFISH POTJIE

DENZY’S CURRY CRAYFISH POTJIE

Crayfish or Crayfish Tails(own amount). Curry powder. Curry powder. Add diced onions,tomatoes,tomatoe paste,greenpepper,minced garlic and ginger,jeera,coriander seeds and curry powder stir together and left to simmer with the lid on for about 10 mins,Add chicken breast pieces,crayfish and potatoes and half cup of fish stock,left to cook with lid on for about 20 mins,add cream and fresh coriander,salt and pepper for taste and little fish stock if needed,cook now for another 10 to 15 mins,left to cool and enjoy
Fruits de mer du Cap

Fruits de mer du Cap

(I also used a small tin of tomato paste, half a teaspoon of curry and Herbs of Provence). Stir in the turmeric and adjust the seasoning (Here I added the curry)
Olympic menu and Springbok blazer at Chefs of Distinction

Olympic menu and Springbok blazer at Chefs of Distinction

The menu consists of a starter of Cape Lobster ‘Malay’ – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce, which was paired with Morgenster NU sauvignon blanc 2015 for the Chefs of Distinction dinner

Crayfish Salad

Place the mayonnaise, curry powder, paprika, and ginger in a small mixing bowl and blend well. Add the mayonnaise mixture to the crayfish together with the celery and melon and mix gently until well combined