Crayfish Curry (South Africa)
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INGREDIENTS 2 teaspoons finely chopped, scraped fresh ginger root ½ teaspoon finely chopped garlic 1-½ teaspoons salt ½ cup vegetable oil 3 medium-sized onions, peeled and cut crosswise into slices 1/8-inch thick 2 tablespoons curry powder, preferably Madras type 1 teaspoon ground coriander 1 teaspoon ground aniseed or 1 teaspoon whole, pulverized in grinder ½ teaspoon ground cinnamon 3 medium-sized firm ripe tomatoes, peeled and cut crosswise into ¼-thick slices 3 tablespoons strained fresh lemon juice ½ cup water 4   (8-ounce) South African rock lobster tails (crayfish) in their shells, thoroughly     defrosted if frozen, cut crosswise into slices 1-½-inches wide With a mortar and pestle, or in a small bowl with the back of a spoon, crush the ginger root, garlic and salt to a dry paste; set aside. In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown. Watch carefully for any signs of burning and regulate heat accordingly. Add the curry powder, coriander, aniseed and cinnamon to the onions and stir for 2 minutes. Then stir in the ginger-and-garlic paste, tomatoes, lemon juice and water. Bring to a boil over moderate heat, reduce the heat to low and simmer, stirring frequently, for about 20 minutes, or until the tomatoes are tender and the slices begin to break apart. Add the lobster, turn it about in the tomato sauce mixture to coat the pieces evenly, and cover the skillet tightly. Simmer over low heat for about 15 minutes, until the lobster is tender and show no resistance when pierced with the point of a small, sharp knife. DO NOT OVERCOOK. To serve, arrange the lobster pieces attractively on a heated platter and pour the tomato sauce over them. Serves 4 to 6