Today's is the fifth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the fifth day in this series I am providing a recipe starting with the letter 'E'.
Today's recipe is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic curry of crayfish, mango and coconut in a tomato and coconut milk base flavoured with curry powder. The original recipe calls for crayfish, but you could also use langoustine (Dublin bay prawns) or king prawns.
Ecrevisses au Curry (Crayfish Curry) Recipe
1kg crayfish, washed
1 mango (a little under-ripe), peeled and cubed
25g grated coconut
4 tomatoes, diced
3 tbsp groundnut oil
2 tbsp West African Curry Powder (or any hot curry powder)
200ml coconut milk
salt and freshly-ground black pepper, to taste
Heat the groundnut oil in a pan, add the crayfish and cook until pink. Season with salt and freshly-ground black pepper then scatter over the curry powder and stir to combine.
At this point, add the tomatoes, grated coconut and coconut milk. Bring the mixture to a simmer and cook, covered, for 15 minutes, or until the tomatoes are soft and all the ingredients are thoroughly heated through
Bring to a simmer and cook, covered, for 10 minutes. Serve hot on a bed of rice.
Find many more African recipes on the Celtnet African Recipes and Information page, where you will see over 2300 recipes from each and every country in Africa.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'E'.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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