How To Make Crayfish Curry Potjie
Place the potjie on a large cast iron pot or potjie stand and heat it on a medium heat.
How to make crayfish curry potjie. Add the tomatoes and spices and allow to reduce a little. Stir every few minutes add more water as needed depending on the consistency you like the texture of your curry thick or thin gravy sauce stir in the garam masala and lemon juice. Allow the potjie to simmer slowly for 30 minutes or until the rice is almost done.
To this add the onions cardamom pods cinnamon allspice cloves curry leaves peppercorns jeera seeds mustard seeds and star anise and braise till the onions are golden brown in colour. When onions light in colour add masala dhana jeeroo arad turmeric lemon juice and salt. Sprinkle the salt over and cover with the lid.
Now place the crayfish tails on top of the pot and allow it to simmer for 15 minutes. Add chopped chillis and bay leaves. Step 2 add the mustard seeds curry leaves and green chillies.
Mix in the grated garlic ginger and green chillies and fry till it turns golden brown stirring all the time. You will also need some water preferably fish stock or can be replaced with white wine coconut milk sugar and tomato paste. Saute onions in butter and add cinnamon sticks and whole jeeroo.
Add the parsley water and the rest of the ingredients except the crayfish. Smoked paprika fish massala curry spice chili powder or fresh chillies. Braise for a few minutes and then add the crayfish tails.
When the potjie is the right temperature medium heat add olive oil and brown onions. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. To a large pot on medium heat add the ghee and heat.