Dry Crayfish Curry
Recipe by Neil Perry from Neil Perry - Fresh And Fast
Neil's twist on a curry dish using fresh crayfish.
Ingredients
- 2 kg Crayfish in large portions shell on
- Extra Virgin Olive Oil
- Lemon Juice
- Ginger
- Garlic
- Coriander
- shallot
- green chilli
- Salt
- Pepper
- ¼ cup Water
Method
- 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.
