CRAWFISH CURRY

We Believe in Home Cooks

CRAWFISH CURRY

0.0 from 0 votes
Servings

2-4

Total time

45

minutes

The delicious, the cream-laden curries and pre-mixedย curry powdersย often found in the United States arenโ€™t exactly authentic. But itโ€™s also hard to define โ€œauthenticโ€ Indian food because cuisine in India is highly regionalizedโ€“the cuisine of West Bengal is quite different from that of Punjab. And frankly, it can all be a little intimidating. A recent visit from Sumita Roy, a Kolkata native, helped put us at ease. She explained the spices and cooking techniques specific to her region and encouraged us to apply those ideas to a food familiar to us: Crawfish! Hereโ€™s our take on Crawfish Curry incorporating Sumitaโ€™s tips.

Ingredients

Instructions

  • Heat the oil in a heavy-bottomed dutch oven. Add the whole spices and cook in the oil until they sputter and smell very fragrant.
  • Add the onion and garlic. Stir this mixture (masala) until it is softened.
  • Add the turmeric, cumin and cayenne and stir to combine.
  • Add the tomatoes and stir to combine–moving the mixture constantly so as not to brown anything.
  • Add the crawfish and simmer on low for about 6 minutes.
  • Add the coconut milk a bit at a time to achieve the desired consistency.
  • Adjust with salt to taste. Serve with steamed Basmati rice.

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