Crawfish Curry with Mango Chutney Another gem from Chef Susan Spicer at Bayona, in the French Quarter. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love. 3 tablespoons peanut oil 1 medium yellow onion, chopped 1 red bell pepper 1 gren bell pepper 1 teaspoon garlic, finely chopped 2 zucchini, 1/4 inch dice 1 green apple, peeled, cored and diced 3 tablespoons flour 1 quart of shrimp stock or crawfish stock 6 ounces pineapple juice 2 tablespoons curry paste 1 pound crawfish tails, or substitute raw shrimp if crawfish are not available For the mango chutney: 1 teaspoon peanut or canola oil 1/2 red onion, diced 1 tablespoon fresh ginger, minced 1 Granny Smith apple, peeled, cored and diced 1 mango, peeled, seeded and diced 1/4 cup sugar 1/4 cup cider vinegar 1/4 cup raisins Suggested condiments: Crispy fried onions Chopped nuts Chutney Chopped egg Toasted coconut The mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool. The curry: In a 2-3 quart saucepot, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening. Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice, and your choice of the suggested condiments. YIELD: 4-12 portions, depending on how much of an oinker y'all wanna be
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