Lobster curry


Lobster meat, 1 lb, chopped in 1 inch cubes
Coconut oil, 4 tablespoon
Garlic, 1 tablespoon (fresh garlic, grated)
Madras Curry Powder, 1 tablespoon
Curry Leaves, 5, tear each curry leaf into half
Red onion, 1 cup, finely chopped IF USING
Black Mustard Seeds, 1 tsp
Dried Red Chili (whole), 1, torn into 2-3 pieces
Coconut Milk, Light, 1 cup
Tomato puree OR Fresh tomatoes, 1 cup, finely chopped
Fresh Tamarind, 1 tablespoon NOT CONCENTRATE, if using concentrate, then use 2 drops
Salt to taste


In a 3 qt sauce pan, heat coconut oil over medium heat, when the oil is hot, add mustard seeds, allow to splutter.
Then add curry leaves, dried red chilies and garlic, saute for a minute.
Add onions, if using, and saute for 10 minutes, stirring every minute.
Add tomatoes, tamarind and curry powder, cook covered for 10 minutes, stirring every minute. You want to make sure that the tomatoes are pulped down / cooked.
Add coconut milk, I use light coconut milk, but you can use regular, which is very high in fat.
Cook for another 7- 10 minutes, until the sauce gets to a good consistency, if you have used onions, you will puree the sauce now and bring it back to the pot.
If not, then just add lobster meat or sea food. You can use chicken as well, just make sure you add half a cup of water and cook chicken covered for about 15 - 20 minutes on medium-low heat.
For sea food, you dont need to cook covered for such a long time, 8 minutes or so should be enough.

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