Lobster Malay Curry Recipe

 
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Lobster Malay Curry
How to make Lobster Malay Curry
  • Chef: Chef Joy Banerjee
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Deshelling the lobster takes a little effort but the resulting dish, simmered in coconut milk, is totally worth it

Ingredients of Lobster Malay Curry

  • For the marination
  • 1 lobster (500 gms)
  • 3 tbsp coconut milk
  • pinch of salt
  • pinch of sugar
  • 1/2 tsp ginger paste
  • For the curry
  • 1 1/2 tbsp mustard oil
  • 3 tsp onion paste
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 3/4 tsp green chilli paste
  • 3 tsp tomato puree
  • 1-2 cardamom
  • 1-2 cinnamon sticks
  • 1-2 cloves
  • 11-12 tbsp coconut milk
  • 1 ladle full of lobster stock
  • salt - to taste

How to Make Lobster Malay Curry

  • 1.De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour.
  • 2.Now devein the lobster meat and dice it into bite size pieces.
  • 3.Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger.
  • 4.Mix well and put it in the fridge for half an hour.
  • 5.Heat oil in a vessel.
  • 6.Add the onion paste, saute, then add the ginger paste, garlic paste and green chilli paste.
  • 7.Cook till it becomes brown in colour.
  • 8.Add the tomato puree, mix well.
  • 9.Then add the cardamom, cinnamon and cloves.
  • 10.Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesnt curdle.
  • 11.Let this simmer for 6-7 minutes then add salt.
  • 12.Now add the marinated lobster, stir gently.
  • 13.Finally, add the stock and let the lobster cook for about 6-8 minutes ir till the gravy becomes thick.
  • 14.Serve hot with steamed rice.

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