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Ramadan and Eid recipes

The ultimate eid dinner menu

Dinners under

The ultimate eid dinner menu

1 hour 30 minutes

Ramadan dinners made easy: poan prawn curry

Prawns and

Ramadan dinners made easy: poan prawn curry

15 minutes

Easy dinner chicken biryani

Chicken recipes

Easy dinner chicken biryani

15 minutes

Cheat’s north Indian veg kadhi

Indian recipes

Cheat’s north Indian veg kadhi

25 minutes

Chocolate overnight oats with salted date caramel

Ramadan and

Chocolate overnight oats with salted date caramel

1 hour 30 minutes

French toast mince sandwiches

Ramadan and

French toast mince sandwiches

30 minutes

Pastei (mince-and-egg pie)

Pie recipes

Pastei (mince-and-egg pie)

30–40 minutes

4 Dips for an iftar platter

Dip recipes

4 Dips for an iftar platter

15 minutes

Cardamom pavlova and whipped rose cream

Eid recipes

Cardamom pavlova and whipped rose cream

1.5–2 hours

Sweetcorn-and-maize meal cake (lagan)

Afternoon tea

Sweetcorn-and-maize meal cake (lagan)

40 minutes

Masala steak omelettes

Breakfast recipes

Masala steak omelettes

40 minutes

Crayfish curry

Curry recipes

Crayfish curry

30 minutes

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Crayfish curry

By Sadiqah Assur-Ismail

Serves 4-6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg crayfish tails (approx. 20 tails)
4 T sunflower oil
2-3 large onions, grated
2 ripe tomatoes, peeled and grated
1 green pepper, seeded and grated
1 T garlic, crushed
1 t crushed dried chillies (optional)
5 cloves
5 allspice
1 t ground turmeric
1 t garam masala
1 T ground jeera (cumin)
1 T seafood masala
1 T mixed spice
1 T leaf masala
1 t salt
rice, for serving

Method

1. Clean the crayfish, cut in half and devein. Wash well and set aside.

2. Heat the oil in a large saucepan and fry the onions until golden, 5–10 minutes. Add the tomatoes, green pepper, garlic and chillies and cook for 10 minutes. Add the remaining spices and salt and cook until the sauce is thick, about 10 minutes.

3. Add crayfish in their shells and cook over a medium heat for 15 minutes. Serve hot with rice.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.