Serves 4-6
Ingredients:
2 x 300-400 gms each crayfish tails cut in half lengthwise
100 gms kale (stem removed)
4 radishes (sliced)
50 gms ginger (julienned)
1 Iime (zested)
100 mls olive oil
1 jar Cassia at Home Madras sauce
Salt to taste
Method:
- Preheat oven to fan bake 150 degrees C.
- In a mixing bowl, combine olive oil, lime zest and salt.
- Place crayfish on a tray lined with baking paper. Dress the crayfish with oil and zest.
- Cook the crayfish meat side up for about 10-12 mins or until the crayfish is firm and opaque.
- Heat Madras curry sauce in a saucepan on medium heat.
- In another pan, add some oil and cook the kale on high heat for about a minute or until leaves are slightly caramelised.
- Place the crayfish off centre on a plate, followed by the sauce next to the crayfish. Arrange the kale, ginger and radish around the crayfish.