Be prepared to dig deep into your pockets for this one, it must be one of the most expensive dishes in the hook. You might when you look at the final result, be excused for wondering whether it is really worth all the trouble and expense. 1 must admit that 1 have not been very impressed with tandoori crawfish but I include it because many of my friends have enthused over it believing it to be the ultimate in tandoori cooking. In Britain the only way to obtain crawfish is to buy them frozen. Sometimes they are known as 'large prawns' or 'lagousta*. Whatever they arc called, you will be expected to part with a fantastic sum per pound of crawfish, including the shells.
imperial/metric 12 crawfish i pint/j dl. yogurt \ pint/l J dl. vinegar i teaspoon salt L teaspoon black pepper J teaspoon paprika ^ teaspoon chilli powder L teaspoon garam masala I teaspoon fenugreek red food colouring i OZ./25 g. fresh ginger, chopped
AMERICAN 12 crawfish cups yogurt ^ cup vinegar 1 teaspoon salt 1 teaspoon black pepper ^ teaspoon paprika pepper J teaspoon chili powder 1 teaspoon garam masala 1 teaspoon fenugreek red food coloring \ cup chopped fresh ginger wedges of lemon
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