10 crayfish tails
15 prawns (shell on, head off)
½ kg kingklip or any firm fish
Rinse and drain all seafood in the fridge overnight (in a colander) to ensure all seafood has
been thawed and has no excess water
MARINADE YOUR SEAFOOD IN
4 heaped teaspoons garlic (freshly always best)
1 heaped teaspoon crushed chillies
2 teaspoons Cumin
2 teaspoons Coriander
3 teaspoons tandoori spice
2 tablespoons seafood masala
1 teaspoons turmeric
The juice of ½ lemon
1 cup yoghurt
½ freshly chopped parsley
Salt to taste
Marinade your seafood in all the above
ingredients and refrigerate for at least an hour.
Braise 2 finely chopped onions and 15 curry
leaves in 4 tablespoons butter or ghee
Add your marinated seafood
Add 1 tin tomato puree
Add 2 grated tomatoes
Add 2 tubs fresh cream and cook for 15 minutes on medium heat,
Prep rice – 4 cups rice, cooked with 8 cups water and 4 level tsp salt. Bring to boil and drain.
Layer half your rice in an oven safe pot or a big black oven tray.
Add your seafood with your sauce over half the rice, leaving some curry behind.
Add the rest of the rice and top with some fried onions.
Pour over the remaining seafood and sauce over your rice and garnish with fresh chopped danya.
Cover with double foil and steam in the oven on 180°C for 35 min.
BY: Farzana Kumandan