Southern Indian Lobster Curry
This Christmas has been a decidedly Lobster affair.
Lobster Thermidor. Lobster with a basil mayonnaise.
And this wonderful curry from – Gourmet Traveller – where the lobster does all the talking.
It’s a classic, light, seafood curry with the genius of fried mustard seeds and a just a hint of heat.
Add a beer or a cold glass of wine and this is an amazing, post-Christmas dinner where the ham and turkey is a thing of the past.
1/4 cup vegetable oil
1 tsp black mustard seeds
3 dried long red chillies
1/2 tsp fenugreek seeds
1/2 onion thinly sliced
2 tbsp finely grated fresh ginger
3 garlic gloves, finely chopped
36 fresh curry leaves
3 tsp ground turmeric
1 tomato, coarsely chopped
375ml coconut cream
750gm lobster meat cut into 5cm pieces
Basmati rice, coriander leaves and lime wedges to serve
- Heat the oil in a large, deep frying pan over a low heat, add the mustard seeds and sauté until they pop (20 – 30 seconds). Add the chillies and fenugreek seeds and sauté until the chillies turn brown (20 – 30 seconds).
- Increase the heat to medium, add the onions and sauté until softened. Add the ginger and garlic and cook for another minute or two until aromatic. Add the curry leaves and turmeric and cook for a further 30 seconds and then add the tomato and cook until soft. Stir in the coconut cream and tamarind and warm, season with salt.
- Add the lobster meat and slowly simmer for 15 minutes until cooked through.
- Serve with basmati rice, coriander leaves and lime wedges.