curry for crawfish monday
Today was crawfish Monday. I made sure of that, because next week I'll be in Avon, CO and unlikely to do any crawfishing. Not just because I don't know where the good crawfishing spots thereabouts might be, and not just because the water might already have gotten too cold for crawfishing at that altitude, but also because crawfish caught west of the continental divide are subject to certain restrictions to do with preventing the spread of an invasive species. (More here.) So I set the traps last night, and went out for a morning and an afternoon session of fishing with bacon-baited twine.
The traps, by the way, aren't exactly the most labor-saving device. It's not like I wake up to find an extra pound of mudbugs in there. At best, they just give me a small head start. Those four in the mesh trap this morning, and the one in the plastic 2-liter bottle trap, were five crawfish I didn't have to fight with individually nor wait for them to approach my line. Lagniappe!
I tried to do my freewriting out there, but my computer decided to crash. Both times. Not while I was inside reading blogs and eating lunch, no. While I was outside working in Scrivener. The computer just stopped responding and had to be shut down hard. And when I started it up again, the document in my Scrivener project was gone or blank, despite having saved it multiple times.
I suspect this had something to do with my computer wanting a Windows update and then a restart. Windows will let me put off these tasks indefinitely, but I've noticed that in the meantime it will punish me by running slower and glitchier. After the first crash, I came inside and installed the update. The computer took advantage of the second crash to do all the things it has to do after restarting post-update. There have been no crashes since. Just in case, though, when I recreated my freewriting page yet again (the only available back-up I could find was incomplete) I made a new copy of the RTF every five minutes or so and pasted it to my desktop.
The freewriting prompt words were "fingerprint" and "informant". I began sketching in a character who could hear fingerprints, and was convinced anyone could learn to do it if only they put forth the effort.
Meanwhile, I am full and happy on Crawfish Potato Curry, featured in the accompanying photo (taken from my flip phone since my 10-year-old Kodak EasyShare C300 finally died). Because Crawfish Monday means Recipe Monday, I shall now tell you all about it.
The total catch count was 29, most of them on the large side; they weighed in at 1 lb 11.5 oz and yielded 4.7 oz meat from tails and those claws I thought it worthwhile to pick. Actually, that was the weight on only 28 tails; I ate one straight out the boil to test the seasonings. And they did need testing, because I got experimental with those. Instead of doing the usual Cajun Land blend, I went off script and tried for a flavor that would better complement a curry. So:
- 1/4 C coarse red pepper flakes, like what Maangchi uses for making kimchi
- 1 T cracked peppercorns
- 1 T kosher salt
- maybe 2 tsp cumin seeds
- maybe 1 T garam masala
- about 5 cloves, cracked
- a large "thumb" of fresh ginger, sliced lengthwise
- 2 bay leaves
Bring to a full boil, add about 5 quartered Yukon Gold potatoes, boil for 20 minutes, add crawfish, boil for 3 minutes, remove from head, add ice, let soak for 30 minutes.
The result wasn't as spicy as the strong hot pepper smell during boiling had led me to expect. Next time, I might go with 1/2 C pepper flakes. Might also skip the cumin seeds as they didn't much come through, and the garam masala because that note seemed unnecessary. The bay, ginger, and cloves carried the day.
Meanwhile, I followed the directions on a packed of red curry paste. It called for 1 tsp. whisked into one can of coconut milk over high heat. I went with 2 tsp. instead because the color looked wimpy. This was to be allowed to simmer and thicken.
In a large frying pan, I heated canola oil and sauteed about a quarter of a big yellow onion. As they got softer, I tossed in the potatoes from the crawfish boil, cubed. When the onions were translucent and the potatoes starting to turn a little golden, I poured in the curry sauce.
Then I processed the crawfish. Tail meat and the meat from the larger claws went in a bowl. The "fat" eggs, and other edible substances from the heads (does anyone know what that creamy layer coating the inside of the shell is? Is that the true fat, as opposed to the yellow stuff that everyone just calls fat but is actually the hepatopancreas? Is it some kind of insulation against colder waters? Why are you giving me that grossed-out look? IT'S DELICIOUS) went straight into the potato-curry sauce while it simmered, for that extra crawfishy flavor.
When I was finally done peeling tails and picking the claws, I turned off the heat under the sauce and stirred in the meat. Then I stuffed my face with crawfish potato curry over microwaved leftover rice. AND IT WAS AMAZING.
And now I have told you about it. The end.
Hey, look! I got through this without the computer crashing on me!