Crawfish Curry

While declious, the cream-laden curries and pre-mixed curry powders often found in the United States aren't exactly authentic. But it's also hard to define "authentic" Indian food because cuisine in India is highly regionalized--the cuisine of West Bengal is quite different from that of Punjab. And frankly, it can all be a little intimidating. A recent visit from Sumita Roy, a Kolkata native, helped put us at ease. She explained the spices and cooking techniques specific to her region and encouraged us to apply those ideas to a food familiar to us: Crawfish! Here's our take on Crawfish Curry incorporating Sumita's tips.


1 tsp of a combination of cumin, fennel, nigella, mustard seeds, fenugreek (or a combo of any of the seeds listed that you have available)

3 Tbl Kinloch Plantation Pecan Oil, Ghee or other oil that can tolerate high heat

1/2 cup minced onion

2 Tbl minced garlic

2 tsp Turmeric

1 tsp Cumin

1/2 tsp Cayenne Pepper

1 can chopped tomatoes

1 lb crawfish tails

1 cup coconut milk

Salt to taste


Heat the oil in a heavy-bottomed dutch oven. Add the whole spices and cook in the oil until they sputter and smell very fragrant. Add the onion and garlic. Stir this mixture (masala) until it is softened. Add the turmeric, cumin and cayenne and stir to combine. Add the tomatoes and stir to combine--moving the mixture constantly so as not to brown anything. Add the crawfish and simmer on low for about 6 minutes. Add the coconut milk a bit at a time to achieve the desired consistency. Adjust with salt to taste. Serve with steamed Basmati rice.




Search our shop