What’s better than a good curry and some delicious seafood? A well-flavored curry dish is one of the best dishes to eat. And this lobster curry falls into that bracket.
I “curry” just about any meat you can think of, chicken, duck, goat, beef. I also use some of it in our side dishes when we are making them.
If you do have access to get a whole lobster you can simply cut it up into pieces prior to cooking. For cooking the lobster, bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water. Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through. Remove the lobsters from the boiling water. Let them cool for 5 minutes and the meat is ready to eat.
Ingredients
- 2 Onions
- 1 clove Garlic, finely chopped
- 3 tbsps. Olive oil
- 1 tsp. Garam masala
- 2 tsps. medium Curry powder
- ¼ cup Unsweetened shredded coconut
- 1 cup Coconut milk
- 4 Lobsters, cooked, peeled and the meat cut into chunks
- Salt and pepper, to taste
Method
- In a food processor, purée the onion and garlic.
- In a skillet, soften the onion and garlic purée in the olive oil. Add the spices, shredded coconut and cook for 1 minute.
- Next add the coconut milk and simmer for 5 about minutes.
- Finally add the lobster meat and heat thoroughly. Adjust the seasoning as per your taste.
- Serve hot with basmati rice.