Ingredients
- 6-8 whole crayfish
- 5 large onions, chopped very fine
- 8 cloves garlic, peeled and grated on fine side of grater
- 3½ tablespoons masala
- 1 tbsp turmeric
- 1 tbsp paprika
- 3 cardamom pods
- 3 cinnamon sticks
- 5 tbsp vegetable oil
- Salt to taste
Method
Clean crayfish by pulling tail from the body, cut tail open on soft side with a sharp knife and pull out the long vain containing the grit.
Now cut all the tails in half.
The top body with all the claws is where all the flavour lies. Cut the top body in half.
The deep orange soft roe inside the top body has loads of flavour.
With crayfish cleaned and prepped in bowl, cover and place in fridge.
In a large pot heat oil, add all onions and fry on medium heat till golden brown.
Add one cup of boiling water, simmer till water has dissolved.
Repeat this process of adding boiling water and cooking it down with the onions three times.
Now add all your spices, garlic and salt.
Add ½ a cup of hot water and braise for about five minutes.
Now add all the crayfish, stir the pot, add 3 cups of hot water and cook on medium to high heat for 15 mins, stirring occasionally. Bring heat down to medium and simmer for 10 mins.