Crayfish curry

Preparation

• Clean the crayfish, wash and split in half lengthways if they are very large. Otherwise, leave them whole.
• Finely slice the onions lengthways.
• Dice the tomatoes.
• Crush the garlic, salt, chillies, ginger and Kaffir lime.
• Heat the oil in a saucepan.
• Fry the onions, thyme and spices, mixing together.
• Add the saffron and tomatoes.
• Cover and simmer gently for 8 to 10 minutes.
• Add ½ glass of water. Mix the sauce well, add the crayfish and cook for eight minutes.
• Turn the crayfish carefully and continue cooking for another eight minutes on a medium heat.
• Add extra water as desired to increase the quantity of sauce.
• Stir carefully and leave to simmer for a few moments.
• Add a sprinkle of parsley and finely-chopped spring onions.

Serve hot with white rice and a mango rougail. Delicious !