Heat the oil in a deep pot and sauté onions on low heat till the onions are light brown in colour. Mix in the grated garlic, ginger and green chillies and fry till it turns golden-brown stirring all the time.
Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes.
Add drops of water to prevent the onion mixture sticking to the bottom.
Remove the onion mixture and liquidised or use a stick blender to smoothen
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
Cook over low heat for about 15 minutes or until you can no longer see the onions and the gravy is nice and thick.
Add the lemon juice
Gently stir in the crayfish tails, salt and the yoghurt.
Stir and add the kingklip.
Cook on high for about 5 minutes.
Add the water.
Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 10minutes or until the shell of the crayfish turns pinkish.
Shake pot gently every few minutes, add more water as needed. Stir in the garam masala and garnish with finely chopped fresh coriander leaves.
Serve hot with boiled basmati, fragrant or long grain white rice. Flakey roti goes so well with this dish to mop up that yummy sauce.
Enjoy
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