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
  1. Pour a little oil into a large, heavy-bottomed saucepan

  2. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour

  3. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden

  4. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant

  5. Pour in the coconut milk and chopped tomatoes and stir

  6. 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)

  7. Dry-fry the desiccated coconut in a frying pan until golden

  8. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened

  9. Season with lemon juice, salt and pepper

  10. Add the lobster and warm through

  11. Stir in the coriander and pickled chillies

  12. Serve in warmed bowls

No extra notes


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