Crayfish Curry

1.5kg crayfish, cleaned 1 tbs seafood Masala 1 tsp Kashmiri Masala 1 tsp crushed garlic 1 tbs lemon juice Salt to taste

100g butter

Marinate crayfish with above ingredients. Heat butter in a large pot. Fry crayfish for 4-5 minutes. Remove and set aside.

2 tbs oil

2 tbs butter

2 onions, chopped

5 green chillies, slit in half A sprig curry leaves

6 cloves garlic

2 tsp seafood Masala

2 tsp Kashmiri Masala

1 tsp turmeric

1 tsp ginger and garlic paste 1 tsp dhania and jeera powder 3 large tomatoes, chopped Salt to taste

1 tsp sugar

½ can tomato puree Dhania and curry leaves to garnish

Add butter and oil to pot that crayfish was fried in. Fry onions, green chillies, curry leaves and garlic. When lightly browned, add seafood Masala, Kashmiri Masala, turmeric, ginger and garlic paste, and dhania and jeera powder. Fry for a minute. Add chopped tomatoes, salt and sugar. Cook for 4-5 minutes. Then add tomato purée. Cook until it thickens and oil comes to the surface. Toss in crayfish, together with all the juices that may have been released. Mix well. Lower heat and simmer for 10 minutes. Garnish with curry leaves and dhania.