Southern Indian lobster curry

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) vegetable oil
  • 1 tsp black mustard seeds
  • 3 dried long red chillies
  • ½ tsp fenugreek seeds
  • ½ onion, thinly sliced
  • 2 tbsp finely grated ginger (7cm piece of ginger)
  • 3 garlic cloves, finely chopped
  • 36 fresh curry leaves
  • 3 tsp ground turmeric
  • 1 vine-ripened tomato, coarsely chopped
  • 375 ml (1½ cups) coconut cream
  • 50 gm piece of tamarind pulp, soaked in 100ml boiling water
  • 1 green lobster (about 750gm)
  • To serve: steamed basmati rice and lime wedges
01   Strain tamarind through a sieve into a bowl, pressing to extract pulp (discard seed). Set aside.
02   Heat oil in a large deep frying pan over low heat, add mustard seeds and sauté until seeds pop (20-30 seconds). Add chilli and fenugreek and cook until chillies brown (20-30 seconds). Increase heat to medium, add onion and stir until soft (4-5 minutes). Add ginger and garlic and cook until aromatic (1-2 minutes). Add curry leaves and turmeric, stir for 30 seconds, then add tomato and cook until soft (2-3 minutes). Stir through coconut cream and tamarind, season to taste with sea salt.
03   Halve lobster lengthways with a sharp knife, then cut horizontally (including shell) into 5cm pieces. Stir pieces through sauce, cover and simmer over medium heat until just cooked through (12-15 minutes). Serve with basmati rice and lime wedges.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

ENGLISH-STYLE CIDER. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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