Crayfish Curry

2 tbsp EVOO
2 large onions, finely chopped
1 tbsp ginger and garlic paste
2-4 green chilli, sliced
2 roma tomatoes, pureed
2 tsp kashmiri chilli powder
2 tsp dhania/coriander powder
2 tsp jeera/cumin powder
1 tsp turmeric powder
800g-1kg crayfish tails
1/2-1 cup of water, to add as needed
Salt to taste
Juice of 1/2 a medium-sized lemon
1/2 tsp garam masala
Fresh coriander, to garnish
Warm roti or rice to serve

Heat oil in a large pan on medium heat. Add the onions and a pinch of salt, and sauté until the onions are translucent and golden brown.
Mix in the ginger and garlic paste.
Add the pureed tomatoes and cook for a further 10 minutes.
Add the kasmiri chilli powder, dhania powder, jeera powder, and turmeric powder, mix till combined, and allow to gently simmer for 5 minutes – add 1/4 cup of water to prevent burning.
Add in the crayfish tails. Cut side down.
Add in a tsp of salt, and a 1/2 cup of water. Cover and allow to simmer on low heat for 15-20 minutes OR until the crayfish shells turn pink.
Be sure to give the curry a good stir every 5 minutes, and add an extra splash of water if needed.
Once cooked, sprinkle with garam masala and a squeeze of lemon juice.
Garnish with fresh coriander and serve with delicious warm roti or rice. Enjoy!

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