📝 About This Recipe
This vibrant dish is a jewel of South African coastal cuisine, blending the delicate sweetness of fresh rock lobster (crayfish) with the aromatic, mild heat of traditional Cape Malay spices. Characterized by its golden hue and the perfect balance of savory, sweet, and tangy notes, this curry tells the story of the 17th-century spice trade meeting the cold Atlantic waters. It is a celebratory meal that turns succulent seafood into a fragrant masterpiece, guaranteed to transport your senses to the colorful streets of Bo-Kaap.
🥗 Ingredients
The Seafood
- 4-6 large Fresh Crayfish (Rock Lobster) tails (cleaned and cut into large chunks, shells kept on for flavor)
- 1 tablespoon Lemon juice (for cleaning and prepping the seafood)
The Aromatics & Spices
- 3 tablespoons Vegetable oil (or ghee for a richer flavor)
- 2 large Onions (finely diced)
- 1 tablespoon Garlic paste (freshly crushed)
- 1 tablespoon Ginger paste (freshly grated)
- 3 tablespoons Cape Malay Curry Powder (a mild, aromatic blend)
- 1 teaspoon Turmeric (for that signature golden color)
- 2 pieces Cinnamon sticks (whole)
- 4 pieces Cardamom pods (bruised to release seeds)
- 1 piece Star anise (whole)
The Sauce Base
- 1 cup Canned tomatoes (pureed or finely crushed)
- 1 tablespoon Apricot jam (essential for authentic Cape Malay sweetness)
- 400 ml Coconut milk (one full-fat can)
- 1 teaspoon Salt (or to taste)
- 1/2 cup Fresh coriander (cilantro) (roughly chopped for garnish)
👨🍳 Instructions
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1
Prepare the crayfish by cutting the tails into 3-4 thick chunks using a sharp knife or kitchen shears. Leave the shell on as it protects the delicate meat and adds immense flavor to the gravy.
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2
Heat the oil or ghee in a large, heavy-based pot or Dutch oven over medium heat.
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3
Add the diced onions along with the cinnamon sticks, cardamom pods, and star anise. Sauté for 8-10 minutes until the onions are soft, translucent, and just beginning to turn golden brown.
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4
Stir in the garlic and ginger pastes. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Lower the heat slightly and add the Cape Malay curry powder and turmeric. Toast the spices for 1 minute, stirring constantly to release the essential oils.
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6
Pour in the pureed tomatoes and stir well to combine with the spice base. Simmer for 5-7 minutes until the oil starts to separate from the tomato mixture.
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7
Stir in the apricot jam and coconut milk. Bring the sauce to a gentle simmer, allowing the flavors to meld for about 10 minutes on low heat.
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8
Season the sauce with salt. Taste the gravy—it should be a harmonious blend of spicy, sweet, and creamy.
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9
Gently add the crayfish pieces into the simmering sauce. Ensure they are mostly submerged.
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10
Cover the pot and simmer for 8-10 minutes. The crayfish is done when the shells turn bright orange and the meat is opaque and firm to the touch. Do not overcook, or the meat will become rubbery!
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11
Remove the whole spices (cinnamon, star anise) if desired, and stir in half of the fresh coriander.
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12
Turn off the heat and let the curry sit for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use crayfish with the shells on; they act as a natural 'stock' and keep the meat succulent during the simmer. If you can't find Cape Malay curry powder, mix 2 parts mild curry powder with 1 part ground cumin and a pinch of ground cloves. The secret to a great Cape Malay curry is the 'braising' of the onions—take your time to get them soft and sweet. Adjust the sweetness by adding an extra teaspoon of apricot jam if the tomatoes are too acidic. Avoid high heat once the seafood is added; a gentle poach in the sauce yields the best texture.
🍽️ Serving Suggestions
Serve over a bed of fluffy Basmati rice or traditional yellow 'Geelrys' with raisins. Pair with buttery, flaky South African Roti to scoop up the rich coconut gravy. Include a side of 'Sambal' (a salsa of diced onion, tomato, and white vinegar) to provide a refreshing crunch. A glass of chilled Chenin Blanc or a light Rosé complements the sweetness of the crayfish beautifully. Offer lemon wedges on the side for a final bright zing of acidity.