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Dry Crayfish Curry
Neil Perry - Fresh And Fast
Neil's twist on a curry dish using fresh crayfish.
2 kg Crayfish in large portions shell on
Extra Virgin Olive Oil
¼ cup Water
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Pound together coriander, chillies, ginger, garlic, olive oil and lemon juice in a mortar and pestle to a rough paste and set aside.
Add oil to a hot wok pan.
Salt crayfish pieces with shells still on and add to wok, adding more oil as necessary - do not allow to stick or burn.
Cook for six to seven minutes.
Add a little water to steam crayfish to cook through.
Mix through curry paste.
Just before removing from heat, add chopped shallot stalk, juice of one lemon,and season with pepper.
Pile on a large plate or platter and top with coriander leaves and shallots.