Fragrant Lobster Curry


Fragrant lobster curry
This simple dish boasts fragrant ginger, chili and cilantro. It’s fantastic served over Basmati Rice with Dry-Roasted Spices


         4 fresh medium-size lobsters, about 2 lbs (1 kg)

         1 cup (250 ml) fish stock or water

         ¾ cup (185 ml) oil

         1½ teaspoons black mustard seeds

         2 garlic cloves, minced

         1-in (2.5-cm) piece peeled and minced fresh ginger

         1 large red onion, sliced

         ½ teaspoon Asian chili powder or ground cayenne pepper

         1 teaspoon turmeric

         2 teaspoons salt, more as needed

         1 large tomato (about ½ lb/250 g), chopped

         One 14-oz (400-ml) can unsweetened coconut milk

         4 tablespoons chopped fresh coriander leaves (cilantro), for garnish.


Step 1:
To prepare lobsters, plunge the tip of a large sharp knife straight down behind the eyes. Separate tails from bodies. Cut off fanned tail shells. Pull out the alimentary canal. Slice tails through lengthwise (­rst snip through the under-shell with scissors). Clean and wash the lobsters thoroughly.

Step 2:
Bring the ­sh stock to a boil in a large saucepan, add lobster bodies and tails and boil for 4 to 5 minutes. Remove from the pot and set aside. Strain and retain the stock for the sauce. Pull the meat from the shells, cut it into small chunks and set aside.

Step 3:
Heat the oil in a large skillet over medium heat. Add the mustard seeds and sauté until they begin to pop. Add the garlic and ginger and stir for 5 seconds. Quickly add the onion and sauté until a light golden color, about 2 to 3 minutes. Add the Asian chili powder, turmeric and salt and cook for 30 seconds to allow the ‑avors to intensify.

Step 4:
Add the chopped tomato and cook, stirring for 2 to 3 minutes. Add the coconut milk and the remaining stock; bring to a boil, stirring occasionally.

Step 5:
Add the lobster meat and cover, reduce the heat to low, and simmer for 3 to 4 minutes. Add more salt, to taste. Garnish with the fresh coriander leaves and serve hot.

Food: Fragrant Lobster Curry

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