Crayfish in a cream sauce - Spice Mecca
Food remains a trademark of the Eid celebrations in South Africa and around the world. In Cape Town, seafood is a feature of most meals, especially crayfish.

This recipe has a South Indian seafood masala spice that will add a depth of flavour to curry that will have family and friends wondering what is your secret ingredient.

Crayfish in a cream sauce 

Ingredients
  • 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
Method
  1. Make a paste with masala, garlic paste, salt, oil and lemon juice and zest. Marinate the crayfish.
  2. Saute onions in butter until golden brown.
  3. Stir in tomato paste and water and cook for about 5 minutes.
  4. Add crayfish and cook for about 10 -15 minutes.
  5. Remove from heat and stir in fresh cream.
  6. Serve on a bed of saffron rice garnished with coriander.

Recipe courtesy of Spice Mecca.