Ingredients for Lobster Curry
- Lobsters
- 4 cups fish stock
- Vegetable Oil
- Pickling Onions
- 3 cloves garlic, minced
- Fresh Chili Pepper
- 10-12 curry leaves
- Ground Cumin
- Ground Coriander
- 1/2 teaspoon turmeric powder
- Ground Cardamom
- 1/4 teaspoon ground cinnamon
- Tomatoes
- 2 tablespoons lemon juice
- Salt
- Fresh Ground Black Pepper
- Plain Yogurt
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How to Make Lobster Curry
- Bring 4 cups fish stock to a boil in a large saucepan. Add lobster bodies and tail fans; boil for 6 minutes.
- Remove lobster from pot. Pull off legs and claws; cover and set aside with the tail fans.
- Strain the stock and reserve for the sauce.
- Heat 2 tablespoons of oil in a large saucepan. Add lobster tail pieces and lightly brown for about 1 minute. Set aside.
- In the same pot, lightly brown 1 large chopped onion and 3 minced garlic cloves.
- Add 1-2 finely chopped red chilies, 10-12 curry leaves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Sizzle spices for 30 seconds.
- Stir in 1 (28-ounce) can of crushed tomatoes (or 4 cups chopped tomatoes), 2 tablespoons lemon juice, reserved fish stock, salt, and pepper.
- Cover and simmer for 10 minutes.
- Return the lobster to the sauce; simmer for 2-3 minutes until heated through.
- Stir in 1/2 cup of plain yogurt and heat through (do not boil).
- Garnish with reserved lobster tail fans and legs. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
77g
Fat
5g
Carbs
13g
