Crayfish in a Cream Sauce
2 tbsp Spice Mecca South Indian seafood masala 1 tbsp crushed garlic 1 tsp salt 2 tbsp oil 1 lemon, juice and zest 2 large onions, finely chopped About 50g butter 2 tsp tomato paste ¼ cup of water 1 kg crayfish tails, trimmed and cut lengthwise 250 ml fresh cream
Make a paste with masala, garlic paste, salt, oil and lemon juice and zest. Marinate the crayfish. Saute onions in butter until golden brown. Stir in tomato paste and water and cook for about 5 minutes.
Add crayfish and cook for about 10 to 15 minutes.
Remove from heat and stir in fresh cream.
Serve on a bed of saffron rice garnished with coriander. – Courtesy of Spice Mecca