Sid Sahrawat’s Crayfish tail with Madras sauce

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:

1. Preheat oven to fan bake 150 degrees C.
2. In a mixing bowl, combine olive oil, lime zest and salt.
3. Place crayfish on a tray lined with baking paper. Dress the crayfish with oil and zest.
4. Cook the crayfish meat side up for about 10-12 mins or until the crayfish is firm and opaque. 
5. Heat Madras curry sauce in a saucepan on medium heat.
6. In another pan, add some oil and cook the kale on high heat for about a minute or until leaves are slightly caramelised. 
7. 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.