Crawfish Curry with Mango Chutney

Recipe Categories : | Cajun/Creole | Curry | MAIN INDEX |

Ingredients :

• 3 tbsp peanut oil
• 1 medium yellow onion, chopped
• 1 red bell pepper
• 1 green bell pepper
• 1 tspn garlic, finely chopped
• 2 zucchini, ¼" dice
• 1 green apple, peeled, cored and diced
• 3 tbsp flour
• 1 quart of shrimp stock
• 6 oz pineapple juice
• 2 tbsp curry paste
• 1 lb crawfish tails, or substitute raw shrimp if crawfish are not available
  For the mango chutney:
• 1 tspn peanut or canola oil
• ½ red onion, diced
• 1 tbsp fresh ginger, minced
• 1 Granny Smith apple, peeled, cored and diced
• 1 mango, peeled, seeded and diced
• ¼ cup sugar
• ¼ cup cider vinegar
• ¼ cup raisins

Preparation and Cooking Instructions :

1. For the mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.
2. For the curry: In a 2-3 quart saucepan, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste.
3. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening.
4. Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice