Lobster Curry | JehangirMehta.com

Lobster Curry

(Serves 4)

1/2 Lobster

Pulse down in a coffee/spice grinder:
2 TBSP Cumin seeds
2 TBSP Mustard seeds
2 TBSP Corriander seeds
1 TBSP Pepper corns
1 TBSP Cloves

Puree in a food processor:
4 Red Chilies
1 Cup Fresh Corriander
1 Medium Onion
4 Garlic cloves
2 Cups Coconut milk
1 Tomato
2 TBSP Grapeseed oil
4 Stems Curry Leaves

In a pot, heat the oil add the dry spices, lightly toast them on a medium flame. After about 3 – 4 minutes add the wet mixture and the curry leaves. Simmer for 5 minutes . Switch off.

This recipe can be easily adapted by substituting the lobster for any of the following:

Fish Curry: Any fresh fish
Vegetarian Curry: Haricot vert, corn and asparagus
Tofu Curry: Tofu