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Curried Janga

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  • Total: 45min
    Preparation: 45min
  • Portions: 6.00
  • Difficulty: Intermediate

Ingredients

  • 2 Pounds Crayfish Remove head and shell if desired
  • 2 Packs Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 2 Tablespoons Vegetable Oil
  • 4 Teaspoons Curry Powder Dissolved in 1/4 cup water
  • 4 Pieces Garlic Finely chopped (plus one whole clove for burning curry)
  • 1 Unit Scotch Bonnet Cut in half
  • 1 Unit Hot Pepper Cut in half
  • 1 Tablespoon Ground All Spice
  • 1 Tablespoon Pimento Berries
  • 1 Teaspoon Parsley Finely chopped
  • 1 Teaspoon Spices, Basil, Dried Finely chopped
  • 2 Stalks Chive Finely chopped
  • 1 Teaspoon Thyme, Fresh
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch
  • 1 Cup Water
  • 2 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25) Crumbled

Instructions

    1. In a large bowl, combine crayfish and Season Up Fish. Mix well. Leave to marinate for 30 minutes.

    2. Heat oil in a medium pot, add curry paste, the whole clove of garlic for burning the curry and the hot pepper. Cook for 3 minutes.

    3. Add the marinated crayfish to pot and stir to coat thoroughly. Cook on medium heat for about 3 minutes.

    4. Add remaining garlic, all spice, parsley, basil, chive and thyme.

    5. Dissolve Coconut Milk Powder in water. Add to pot with Garlic Onion Cubes.

    6. Cook for another 5 minutes.

    7. Serve hot.

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