Lobster Coconut Curry Recipe

Lobster Coconut Curry Recipe

(mochha chingri maachher molai curry)

2 medium raw lobsters, each about 400 g

2 teaspoons ground turmeric

1 teaspoon salt

150 g onions, peeled and roughly chopped

4 tablespoons vegetable or coconut oil

100 g potatoes, peeled and cut into wedges

1 tablespoon ghee or butter

2 bay leaves

2 cloves

5cm cassia bark or cinnamon stick

2 green cardamom pods

2 teaspoon green chili paste*

1½ teaspoon ginger-garlic paste

1 teaspoon sugar

400 ml coconut milk

Method:

Split the lobsters in two lengthways, clean and smear with the turmeric and ½ teaspoon salt.  Process the onions in a blender or food processor to a paste.  Heat the oil in a deep sauté pan.  Add the lobsters and sauté lightly for 2 minutes or until the shells color; remove and set aside.  Add the potatoes to the pan and sauté for a few minutes until golden.  Remove and set aside.  Heat the ghee or butter in a saucepan and sauté the bay leaves, cloves, cassia or cinnamon and cardamom pods for 1-2 minutes.  Add the onion paste and cook for 3-4 minutes until lightly cooked and fragrant.  Add the chili and ginger-garlic pastes and sauté for a further 2 minutes until the masala is well cooked, adding a little water from time to time to keep it moist.  Add the potatoes with ½ teaspoon salt and the sugar.  Pour in half the coconut milk and bring to a simmer.  Add the lobster and simmer for 10 minutes.  Add the rest of the coconut milk and simmer for a further 5-10 minutes until the lobster and potatoes are cooked.  Serve with steamed rice.

*Green Chili Paste:

Deseed green chilies and remove all white pith, then whiz to a paste in a blender or mini-processor with a little water and vegetable oil.  Refrigerate and use within 3 - 5 days.