Crayfish curry Recipe
- 1 tbsp vegetable oil
- 2 spring onions, chopped
- 1 garlic clove, chopped
- ½ onion, chopped
- pinch ground cumin
- pinch coriander seeds
- 200ml/7fl oz coconut milk
- 200g/7oz crayfish, cooked
- 1 tbsp chopped fresh parsley
- mini poppadums, to serve
- Heat the oil in a frying pan, place the spring onions, garlic, onion and spices into the pan and cook for 3-4 minutes, until softened.
- Add the coconut milk and simmer for 5-6 minutes.
- Add the crayfish and heat through.
- To serve, place the curry into a bowl, sprinkle with the parsley and place the poppadums alongside.
