Crayfish Kathi Roll

Serves 3
  • Steps
  • Ingredients


  • For the Paratha, mix all ingredients in a stand mixer and knead into a semi soft dough.
  • Once the dough has come together, wrap in cling film and set aside to rest for 20-30 minutes.
  • For the Pickled Onions, mix together caster sugar and vinegar in a bowl until sugar dissolves.
  • Add the sliced onion and set aside for 30 minutes. Drain well to serve.
  • For the Green Chutney, place ingredients into the canister of a stick blender and process until smooth. Season with salt to taste. Transfer to a small serving bowl and set aside in the fridge.
  • For the Crayfish Masala, slice 5cm piece of ginger and place into a large saucepan. Add bay leaves, 4 garlic cloves and salt to 4L water in a large saucepan and bring to the boil. Add the crayfish and simmer for 5 minutes. Remove from the water and transfer to an ice bath to cool.
  • For the chilli, ginger and garlic paste, place chillies, remaining ginger and garlic into a small food processor.
  • Place ghee, onion, ½ tsp cumin seeds and 2 tablespoons chilli, ginger and garlic paste. Mix well and sauté until browned.
  • In the meantime, place a small frypan over medium heat. Add the coriander seeds, remaining cumin seeds, fennel seeds and cinnamon stick and toast until fragrant and browned. Remove from the heat and set aside to cool slightly. Transfer to a spice grinder and blend to a fine powder.
  • Add the spice mix to the frypan of onion mixture and continue to sauté until fragrant. Add tomatoes and simmer until the mixture comes together and the oil starts to bead on the surface. Season with salt and lemon juice.
  • Prepare the poached lobster by removing the tail from its shell. Remove the alimentary tract and cut the flesh into 1 inch slices. Place into the sauce and cook briefly until the flesh is just cooked, about 2-3 minutes. Remove pan from the heat and set aside.
  • For the Tomato Kasundi, place a frypan over medium high heat. Add ghee and when hot, add mustard seeds, cumin seeds, curry leaves, chilli, ginger and garlic paste and cook until fragrant.
  • Add the chopped tomatoes, tomato paste, tamarind paste and salt and cook until the oil starts to separate. Add the chilli powder, sugar and lemon and cook until glossy and thick. Remove from the heat.
  • To assemble, heat a medium non-stick pan over medium heat.
  • Divide the paratha dough into 3 small balls. Roll out the balls into approximately 12cm circles, brush with ghee and sprinkle with salt.
  • Place dough onto a lightly floured surface. Make a cut from the centre of the circle to the outside edge. Starting with a cut edge, roll the dough around on itself to form a cone. Stand it on one end then press down by hand to flatten. Roll out thinly, approximately 25cm in diameter. Repeat with remaining dough.
  • Cook the rounds in the hot pan, cooking one side more than the other. Remove from the pan and set aside.
  • Working with one Paratha at a time, add ½ tbsp ghee to the hot pan. Whisk 2 eggs then pour into the pan. Place the cooked side of one paratha onto the egg.
  • Brush the paratha with ghee. Once the egg has cooked through, flip it over in the pan and cook on the paratha side until crispy and brown. Remove from the pan and place onto a sheet of baking paper then onto a sheet of foil, with the egg side facing up. Repeat with the remaining 2 parathas.
  • To assemble, arrange coriander, capsicum and carrots over the surface of the egg side of the paratha. Add lobster masala, green chutney, Tomato Kasundi and some pickled onions and roll each as tightly as possible. Wrap each tightly in the foil then cut each in half. Serve with extra green chutney and Tomato Kasundi on the side.

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