Servings: 2 to 3

Crayfish Malai Curry: subheading: Crayfish Malai Curry:
1½ cups ghee 1½ cups ghee
1 Southern Rock Lobster (crayfish) 1 Southern Rock Lobster (crayfish)
1 large onion 1 large onion
10cm piece ginger 10cm piece ginger
1/4 clove garlic ¼ clove garlic
4 bay leaves 4 bay leaves
2 sticks cinnamon 2 sticks cinnamon
8 cardamom pods 8 cardamom pods
10 peppercorns 10 peppercorns
4 cloves 4 cloves
1/2 star anise ½ star anise
1 tsp ground turmeric 1 tsp ground turmeric
1/2 cup tomato passata ½ cup tomato passata
270ml coconut milk 270ml coconut milk
1/2 tbsp sugar ½ tbsp sugar
lemon juice and salt, to taste lemon juice and salt, to taste
 
Cray and Saffron Bisque Pilaf: subheading: Cray and Saffron Bisque Pilaf:
2 tbsp ghee 2 tbsp ghee
reserved crayfish shells, chopped reserved crayfish shells, chopped
1 stick cinnamon 1 stick cinnamon
8 cardamom pods 8 cardamom pods
2 bay leaves 2 bay leaves
10 peppercorns 10 peppercorns
4 cloves 4 cloves
1/2 onion ½ onion
1/2 cup tomato puree ½ cup tomato puree
7 strands saffron 7 strands saffron
1 cup long grain rice 1 cup long grain rice
 
To Garnish: subheading: To Garnish:
coriander leaves coriander leaves

Bring a saucepan of water to the boil.
For the Crayfish Malaicurry, prepare the crayfish. Remove the tail and blanch in simmering water for 2 to 3 minutes. Transfer to an ice bath to cool then remove the tail clean and set aside at room temperature. Set aside shell, tomalley, ovaries and head.
Place ½ cup ghee into a medium saucepan over medium heat. Add onion, ginger and garlic and cook until lightly browned, about 15 minutes. Remove from the heat and transfer to a food processor and blend until smooth. Set aside.
Return saucepan to the heat and add a tablespoon of ghee. Add half of the crayfish shells and legs and fry to release oils. Add the whole spices, turmeric and salt to season. Add a little water to prevent scorching.
Add tomato passata and cook for a few minutes. Add coconut milk and sugar, balancing seasoning with salt and a little lemon juice if needing acidity.
Reduce heat to low. Add tomalley, ovaries and 300ml water and simmer for 20 minutes. Strain through a fine sieve into a medium saucepan. Return to the heat and add the crayfish head and simmer until thorough cooked through, about 8 to 10 minutes. Remove the head and set aside. Continue to simmer sauce on low heat.
Place remaining ghee into a small frypan over medium heat.
Carefully lower crayfish tail into ghee holding the tail and baste with the ghee. The tail should become slightly firmer, start to curl and turn opaque. At this point, place into the curry sauce and simmer until just cooked through in the centre, about 4 to 5 minutes.
Remove the tail with a little sauce and set aside to rest for 5 minutes. Slice tail into medallions to serve. Simmer to thicken the sauce if required and season to taste.
For the Crayfish and Saffron Bisque Pilaf, place 1 tablespoon ghee into a small saucepan over medium high heat. Add the remaining crayfish shells and claws and cook until fragrant and bright red.
Add the whole spices, onion, tomato puree and sauté briefly. Reduce the heat to low then add 3 cups water and a pinch salt. Simmer for 20 minutes. Strain bisque through a fine sieve into a bowl. Add saffron and set aside to cool until no longer steaming.
In the meantime, soak rice in cold water for 20 minutes.
Place 1 tablespoon of ghee into a medium saucepan and place over medium heat. Drain rice well then add to the hot ghee and stir until dry.
Add crayfish saffron bisque ¼ cup at a time to the rice, simmering briefly before adding the next amount. Once all added, reduce the heat to low and simmer, covered, until rice has puffed up and grains have just cooked through, about 10 to 12 minutes. Remove from the heat and set aside.
To serve, place rice into serving bowls and garnish with fresh coriander leaves. Serve bowls of the crayfish head and crayfish medallions with additional sauce on the side.