Lobster and coconut curry

Lobster and coconut curry
Summary Not available
Total time : 1 hr
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Lobster and coconut curry

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Seafood, South India
Person: 4
Calories: 579kcal

Materials

  • 4 tbsp oil for cooking
  • 6 lobster
  • 2 onion finely chopped
  • 8 garlic cloves grated
  • 1 inch ginger peeled and grated
  • 2 tsp salt flakes
  • 1 tsp ground ginger
  • 1 tsp Turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 400 ml coconut milk
  • 1 chopped tomatoes
  • 4 tbsp desiccated coconut
  • 2 green chilies thinly sliced
  • 1 lemon juice only
  • 6 tbsp fresh coriander
  • 4 tbsp green chilies
  • 1 tbsp black pepper

Instructions

  • Pour a little oil into a large, heavy-bottomed saucepan
  • Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour
  • Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden
  • Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant
  • Pour in the coconut milk and chopped tomatoes and stir
  • Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split)
  • Dry-fry the desiccated coconut in a frying pan until golden
  • Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened
  • Season with lemon juice, salt and pepper
  • Add the lobster and warm through
  • Stir in the coriander and pickled chillies
  • Serve in warmed bowls

Notes

No extra notes

Nutrition

Calories: 579kcal | Carbohydrates: 23g | Protein: 36g | Fat: 41g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 2264mg | Potassium: 1044mg | Fiber: 6g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 36mg | Calcium: 268mg | Iron: 7mg
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