gastronomie_plats16_langouste_-_credit_irt_-_serge_gelabert_dts_12_2014_0-e1595428134652.jpgGastronomie Plats16 Langouste Credit Irt Serge Gelabert Dts 12 2014 0.jpg
©Gastronomie Plats16 Langouste Credit Irt Serge Gelabert Dts 12 2014 0.jpg

Crayfish curry

Crayfish curry is traditionally served during the Christmas period in Reunion Island.

The Reunion restaurants include it in the menu for big occasions.


Crayfish curry recipe

Preparation time 30 MINUTES
Cooking time 45 MINUTES


  • 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 !


  • 1.5kg crayfish tails
  • 300g onions
  • 400g very ripe tomatoes
  • 8 to 10 garlic cloves
  • salt
  • 12 chilli peppers
  • Piece of Kaffir lime zest or 3 Kaffir lime leaves
  • Piece of ginger
  • ½ teaspoon of turmeric
  • 1 sprig thyme
  • 5 tablespoons oil

It’s ready, dinner time !