Goan-style lobster

Summary Not available

  • fresh coconut (flesh finely grated)
  • 2 red chillies
  • 2 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 4 cloves
  • 3 tbsp vegetable oil
  • 2 onions (sliced)
  • 1 green chilli (finely chopped)
  • 5 tsp paste
  • ground turmeric
  • tamarind pulp
  • coconut milk
  • 2 tbsp water
  • 2 tbsp coriander leaves
  • 2 tbsp butter
  • cooked lobsters (shells cracked and meat removed)
  • green salad
  1. For the spice paste, toast the grated coconut in a dry frying pan over a medium heat for 3-4 minutes, or until lightly browned, then tip onto a plate and set aside to cool

  2. Return the pan to the heat and toast the dried chillies, coriander seeds, peppercorns and cloves for 2-3 minutes, or until lightly coloured and aromatic, then tip onto a plate and set aside to cool

  3. Transfer the toasted spices and coconut into a food processor with a few tablespoons of water (or coconut milk) and blend to a smooth paste

  4. Set aside

  5. For the lobsters, heat two tablespoons of the vegetable oil in a wok and fry the onions and chilli for 5-6 minutes, or until coloured

  6. Stir in the ginger and garlic paste and turmeric and fry for a further 2-3 minutes, then stir in the spice paste

  7. Add the tamarind pulp to the pan and simmer for 2-3 minutes, then pour in the coconut milk and simmer for another 8-10 minutes

  8. Add the water to thin out the mixture slightly, then stir in the coriander leaves

  9. Heat the remaining vegetable oil in a non-stick frying pan and fry the lobster meat for 3-4 minutes, or until golden-brown all over

  10. Add the butter to the pan and, when melted, spoon over the lobster to form a light glaze

  11. To serve, spoon some of the sauce into four shallow serving bowls and divide the lobster meat equally among them

  12. Serve with a bowl of boiled rice or green salad

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