To The Cape Malay Cooking & Other Delights Online Store
Please note; due to coronavirus (Covid-19) our physical shop is still closed to the public. However, you can still shop online, chose delivery or you may collect in Newfields at a pre-arranged time.
As usual, we are taking extra precautions during these trying times. We have implemented new operational and social distancing safety measures to ensure the continued protection of clients, third party delivery and the wider communities in which we serve.
We are operating with a reduced menu, with a selected menu of favourites, with the full menu being introduced as and when we can.
Use crayfish tails to make this lovely seafood curry or add whole crayfish (cleaned and cut). If you like a more filling seafood curry add chunks of stockfish fillets. You can of course use more or less chillies depending on your palate. Serve with boiled fragrant or basmati rice.
Alternatively follow the recipe to make a lovely crayfish curry potjie.
1 kg crayfish tails, deveined and cut into 2 or 3 pieces depending on the size
3 tablespoons sunflower oil
1 teaspoon garam masala
4 tablespoons plain yoghurt
3 large onions (finely chopped)
2 medium tomatoes (chopped)
2 teaspoons coriander/koljana
2 teaspoons cumin/jeera
1 teaspoon turmeric/borrie
2 – 4 green chillies, deseeded and chopped
1 – 2 teaspoons red chilli powder
4 large cloves of garlic, grated finely
Dhanya leaves (finely chopped), optional
2 teaspoons salt or to taste
1 tablespoon lemon juice
1/2 cup water or as needed
Heat the oil in a pot and sauté onions on low heat till the onions are light brown in colour.
Mix in the grated garlic and green chillies. Fry till it turns golden-brown stirring all the time.
Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes. Add drops of water to prevent the onion mixture sticking to the bottom.
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
Gently stir in the crayfish tails, salt and the yoghurt.
Cook on high for about 5 minutes.
Add the water. 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. Stir every few minutes, add more water as needed, depending on the consistency you like the texture of your curry (thick or thin gravy/sauce) Stir in the garam masala and lemon juice. Garnish with finely chopped fresh coriander leaves.
Serve with freshly cooked basmati or fragrant rice.
Follow the above recipe and make a lovely crayfish curry potjie!
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