• Monday, November 30, 2020

South African Recipe

Memories of Shellfish Curry
March 1, 2017

For the poaching and cleaning of crayfish

10Lt Water, tap

500g Salt, fine

3ea Whole live crayfish (380g to 400g)

For the Crayfish Oil


All the shells from the crayfish

2Lt Oil, Grape seed 


50g Garlic, Whole with peels, crushed 

20g Ginger, Sliced with peels

3ea Spice, Bay leaves

3ea Chilli, Green, Slit in half


10g Spice, Coriander seeds

5g Spice, Cumin, whole

15g Curry leaves, Fresh


5g Spice, Paprika, Ground

100g Onion, Red, Sliced

For the Crayfish Aioli


2 Egg yolks

5g Dijon mustard


5ml Lemon juice

1 Pickled jalapeños

1g Paprika

4 Garlic cloves 

750 Lt Crayfish oil


For the Butternut Terrine


500g Butternut (thinly sliced and cut to fit the width of the terrine mould)

1Lt Pickling liquid (see recipe at the end)

80ml Butternut jelly (see recipe at the end)


For the Marinated Legs

24 Crayfish legs, cleaned  

50ml Crayfish Oil

40ml Lime juice

2g Fine Salt

2g Fresh chopped coriander

4g Fresh chopped curry leaves

For the Green Mango Salsa

50g Tomato skinned, de-seeded and finely diced

30g Onion, Red, Finely diced

100g Green mango, finely diced

25ml Crayfish oil  

25ml Lime juice

3g Fresh coriander, chopped

7   Fresh curry leaves, chopped 

1g Salt

For the Curry Leaf Dressing

5g Fresh finely chopped curry leaves

1g Green chili, de-seeded and finely chopped 

40g Castor Sugar

10g Salt, Fine

125g Lime, Juice

50ml Oil, Olive

(0.2g) Xanthum gum

For the Butternut and Curry Leaf Purée

500g Butternut, Trimmings and peels from the terrine

10g Garlic cloves, sliced

5g Ginger, grated

10 Fresh curry leaves

2g Red dried chili 

3g Ground cumin, 

5g  Ground coriander

100g White onion, finely diced

4g Fresh coriander

2g Fine salt

1g Xanthum gum


For the Curry Sauce

3ea Crayfish heads, cleaned

125ml Grape seed oil

250g Sliced white onion

5g Cumin seeds

5g Black mustard seeds

20 Fresh curry leaves

1 Fresh Green Chili, slit in half

30g Chili powder

15g Curry powder

7g Ground coriander

7g Ground cumin

15g Chopped garlic

15g Grated ginger

180g Brown sugar

125ml Lime juice

70ml Lemon juice

 2 Medium plum tomatoes, puréed

2Lt Tap water

3g Fresh chopped coriander 


For the Crayfish Tempura


6ea Crayfish meat from the heads, trimmed

2g Maldon salt

5 Fresh chopped curry leaves

80ml Tempura batter (see recipe at the end)


For the Tempura Flour


200g Cake flour

100g Corn flour

50g Baking powder

125ml Soda water, iced cold


For the Pickling Liquid

2 cups Granulated sugar

2 cups  White wine vinegar

2 cups Water

2 Red fried chili

3 Bay leaves

1tbsp Yellow mustard seeds

1 Star anise, whole

1Cinnamon stick

1tbsp Coriander, seeds

For the Butternut Jelly

250ml Butternut juice freshly squeezed

15g Castor sugar

5g Salt, Fine 

115ml White wine vinegar

1 Green chili slit down the middle

10 Fresh curry leaves

5g Fresh coriander

 9 Gelatine leaves 



 For the Butternut and Curry Leaf Purée

Place all the ingredients to a medium pot and cover with water. Boil and a medium to high heat until the peels are completely soft.  Top the water up if need as the butternut cooks. When the butternut and peels are soft turn the heat down to low to medium. Cook until all the liquid has evaporated.  Place into a Thermomix and blend on high speed until smooth.  Adjust seasoning if needed.  Pass through a fine sieve. Set aside for service.

For the Curry Sauce

Begin by chopping the heads into smaller pieces.  Place the heads onto a roasting tray and evenly spread out. Roast at 180°c for 15mins. Remove from the oven and cool down slightly.  When cool place all the roasted head pieces in a cheese cloth and wrap thigh.  Tie with butchers string and set aside.

In a medium pot add the oil and bring to a medium heat.  Add the onion and sweat for 10mins.   Place the cumin, black mustard seeds, green chilli and curry leaves.  Temper for 5mins.  Add the rest of the spices and cook out for 10mins.  When the oil begins to separate from the onions and spices add the ginger and garlic.  Stir in well and cook for 2mins.   Add the sugar, lime, lemon juice and tomato purée. Place the crayfish heads wrapped in the cheese cloth with the water to the pot.  Cook until 80% of the liquid evaporates.  Add the fresh coriander and stir in well.  Remove from the heat and allow to sit for 20mins. Squeeze all the liquid absorbed by the crayfish heads in the cheese cloth.  Discard the Heads and cloth.  Place the rest of the content in the pot to a Thermomix and blend on high speed at 70°c for 45mins.

Remove from the Thermomix and pass through a fine sieve.  Adjust seasoning with salt if needed.   Cool down and set aside for service.

For the Crayfish Tempura

Marinated the trimmed head pieces with the salt and curry leaves.Place individuality into the tempura batter and coat well. Carefully deep fry until crispy at 180°c for 2mins.  When crispy place on a kitchen towel to drain.

For the Tempura Flour

Combine all the dry ingredients together.  Add the soda water while wishing until combined.  Allow to rest for 10mins before using.

For the Pickling Liquid

Add all the ingredients to a pot and bring to a boil.  Boil for 5mins and remove from the heat.  Set aside for the terrine.

For the Butternut Jelly

Rehydrate the gelatine leaves in cold water.  Bring the rest of the ingredients to a boil.   Remove from the heat. Strain the liquid.   Add the gelatine leaves and stir in until melted.  Strain and set aside for terrine.

For the Butternut Powder

Grate 100g of butternut trimmings on a micro-plane.  Place in a dehydrator for 5hrs at 90°c.  Remove from the dehydrator and blend until it turn into a powder form.

For the Coriander Shoots

Carefully pick the shoots keeping them the same sizes. Place into iced water and allow to shock for 10mins. Gently remove from the iced water and drain on a kitchen towel for 5mins. Place into a small container with a damp cloth on top of it.  Cover the container and keep in fridge until needed for service.


Serve on a large warm flat square white plate, to bring out the shades of orange.  Drag the curry sauce from the top left corner of the plate to the top right corner.   Place the portioned butternut terrine in the top left corner on the curry sauce.Pipe one tear drop of the crayfish aioli on top of the butternut terrine and two more in front  and behind the press.  Pipe two tear drops of the curry sauce on top of the butternut terrine on either side of the                          crayfish aioli.  Place a dollop of the butternut purée at the middle right.  Place the green mango salsa on the bottom left of the plate.  Poached the tails cut in half and place each half on top of the butternut purée, must be served warm.

Tempura the crayfish head meat and place on the top right of the plate, must be served hot and crispy.  Place five marinated legs on top of the mango salsa. Drizzle the curry leaf dressing next to the crayfish tail, on the butternut terrine and besides the tempura. Dust the plate with the butternut powder.  Place the coriander shoots on the crayfish aioli and marinated legs. Serve immediately to enjoy the fullest potential of the dish.


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