Crayfish curry

I don't like prawns, and have been made sick by them in the past, so I don't eat them.  But I do like crayfish, and Lidl sells crayfish tails alongside prawns.  So use whichever you like. 

And what was left of the curry/rice mixture was even nicer next day!

1 tbs cooking oil
1 tsp each coriander seeds, cumin seeds (crushed in a pestle and mortar if necessary), black mustard seeds, turmeric, garam marsala, and dried crushed chillis
1 lump frozen ginger (or grate your own - I'm lazy!)
2 cloves garlic, crushed

1 onion
1 smallish sweet potato
1/3 vegetable marrow (or 1 smallish courgette)
1 tin tomatoes
Tinful of water (fill the unrinsed tin, to get the most juice)
1 tbs coconut milk  powder (or use a tin of coconut milk instead of the water)
1 fish Stockpot (or stock cube, whatever)
1/2 cup (125 ml by volume) long grain rice

Packet cooked prawn or crayfish

Fry all the spices, the garlic and the ginger in the oil, stirring all the time.  Then add the vegetables which you have peeled and chopped (and removed the seeds if you use a chunk of marrow).  Cook these with the lid on over a medium heat for 5-10 minutes, stirring occasionally.  Add the tomatoes, water, coconut powder and rice.  Bring to the boil, stirring frequently, then lower the heat, cover, and leave to cook for 15 minutes, until the rice is cooked.

Divide the crayfish or prawns into two plates and spoon the curry over the top.

As I said, there was a little bit much for two, so we had the rest of it next day and it was even nicer!