fish curry" to Favourit

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • pinch ground cumin
  • Oyster sauce
  • Tamarind
  • 2 Lime leaves
  • pinch coriander seeds
  • 200ml/7fl oz coconut milk
  • 200g/7oz crayfish, cooked
  • Shells and claws from above Crayfish
  • 1 tbsp chopped fresh coriander or spring onions


  1. Heat the oil in a frying pan, place the garlic, onion and cumin into the pan and cook for 3-4 minutes, until softened.
  2. In a separate large saucepan fry the Crayfish shells along with the coriander seeds.
  3. Add the coconut milk over the shells and simmer for 5-6 minutes.
  4. Strain the simmering Coconut sauce into the Garlic, onions and cumin.
  5. Add the Oyster sauce, Tamarind and lime leaves to the sauce and simmer gently while you prepare the Tempura.
  6. While you fry your Tempura add your peeled Crayfish to the sauce to heat through.


Crayfish tempura



  • 100g Self-raising Flour

  • 6 tbsp chilled sparkling water

  • 1 tsp salt

  • 1 x Ice cube

  • 1 tsp Black onion seeds (Nigella seeds)

  • 300ml vegetable oil for deep frying

  • 6 Cooked Peeled Signal Crayfish (per person)

Preparation method 

1.     For the Tempura, place the flour, black onion seeds and salt into a large mixing bowl. Lightly combine the dry mix then add the ice cube and chilled sparkling water 100ml at a time, whisk together to make a thick batter. 

2.     Place the vegetable oil into a deep, heavy-bottomed saucepan and heat to 170c or until a small cube of bread sizzles and turns golden when dropped into it.

3.     Dust the peeled Crayfish in seasoned flour then dip them into the batter to coat, then carefully place them into the oil. Deep-fry until golden-brown and crisp. Drain on kitchen paper and sprinkle with salt if required.


      To serve spoon the Crayfish curry onto a bed of plain boiled rice. Then sprinkle on some roughly chopped coriander or spring onions and finely diced tomatoes. Finally gently place your crispy Crayfish Tempura over the top and serve.