Serves 6

    A special dish often seen on the bridal table. The crayfish is cooked in its shell to obtain the maximum flavour.

    1 large onion, finely chopped

    60ml vegetable oil

    5 ml cumin seeds

    1 sprig curry leaves

    10ml crushed garlic

    1 tin (410g) chopped tomatoes

    10ml each ground cumin and ground coriander

    1ml turmeric

    5ml coarsely ground red chillies

    1kg crayfish, broken into pieces

    Juice of 1 lemon

    Salt to taste

    60ml chopped fresh coriander leaves

    Sauté onion in oil until transparent. Add cumin seeds, curry leaves and garlic, and sauté until onions are golden. Add tomatoes, ground cumin, coriander, turmeric and red chillies. Cook until a thick sauce is formed. Add crayfish and lemon juice; simmer until crayfish is almost cooked. Add salt to taste; simmer a few more minutes until crayfish is done. Garnish with coriander and serve with basmati rice.

    Recipes: Cass Abrahams cooks Cape Malay: Food from Africa

    Food Styling: Pete Goffe-Wood, PGW Eat