Cray­fish in a Cream Sauce

Daily News - - LIFESTYLE -

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

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