Lobster and coconut curry
Summary Not available
- vegetable oil (for cooking)
- 2 onions (finely chopped)
- 8 garlic cloves (grated)
- root ginger (peeled and grated)
- 2 tsp salt flakes
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 400 ml coconut milk
- chopped tomatoes
- desiccated coconut
- 2 green chillies (thinly sliced)
- 1 lemon (juice only)
- 6 tbsp fresh coriander
- 4 tbsp green chillies
- black pepper
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
No extra notes