LOBSTER CURRY IN COCONUT MILK

INGREDIENTS 10294382_390773937727187_8033064191081866114_n
2 large lobsters – cleaned n cut into pieces
1 medium onion – chopped into chunks
7 cloves of garlic 
5 red chilies – or how ever many you want
2 inch ginger
(grind all this in a mini food processor n keep aside)
1 4 inch cinnamon
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
4 cardamon pods
2 cloves
2 sprigs fresh curry leaves
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp paprika
1/2 tsp turmeric powder
1 tbsp salt or to taste
2 tsbp cooking oil
Mix all the masala n oil to the garlic,onion n ginger paste and mix well
1 large tomato – and 1 small onion – diced
1/2 can of coconut milk
3 cups water – or enough to cover the lobster
chopped cilantro for garnish – 1/2 cup
METHOD 

In a big pot add oil and heat it on med flame
Add cumin,fenugreek seeds n mustard seeds, cinnamon, cardamon and cloves, stir in hot oil for about 45 secs
Add all the prepared masala and stir well,
Add curry leaves
Add diced tomato and onions and reduce the flame to low, cover and let it simmer until tomatoes become soft and onions become translucent, Stir occasionally so the masala doesn’t stick to the bottom
Add 1/2 cup of water and let the masala cook until all the water evaporates and the oil starts to separate
Arrange all the lobster pieces in a single layer and let it cook on medium flame for about 5 mins
Add enough water to cover the lobster and cook on medium for another 10 mins
Add 1 tsp of crushed ginger, garlic, chili paste
Add 1/2 can of coconut milk and stir well, cook for another 4 mins
check for spices (salt n chilies)
Add chopped cilantro for Garnish

 

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