Ingredients and Method:
Braise 2 onions in oil.
Add few curry leaves and 1 tps mustard seeds.
Add 2 chopped tomatoes and 4 cloves grated fresh garlic.
Liquidise above with stick blender until smooth.
Cut open the crayfish tail with scissor in centre and deveined.
Add 2 teaspoons Crayfish Masala
1 teaspoon turmeric
1 teaspoon mild Suhana chilli powder
Salt to taste in liquidised mixture.
Add the crayfish tails and 250 g Calamari strips.
Simmer until cooked.
Garnish with fresh dhania and serve with Indian Style rotis.
Prepared, tried and tested by: Feriel Sonday