This lobster coconut milk curry is a simple curry recipe. For seafood, the main thing is to make sure your sauce base has the full flavor before adding your meat to it. Seafood cooks quickly, so you don’t want to have it in the sauce too long because you are still seasoning it up. Using some delicious curry powder, and other spices, the lobster is simmered down till there is a thick coconut milk sauce.
What’s better than a good curry and some delicious seafood? A well-flavored curry dish is one of the best dishes to eat. And this lobster curry falls into that bracket.
I “curry” just about any meat you can think of, chicken, duck, goat, beef. I also use some of it in our side dishes when we are making them.
If you do have access to get a whole lobster you can simply cut it up into pieces prior to cooking. For cooking the lobster, bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water. Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through. Remove the lobsters from the boiling water. Let them cool for 5 minutes and the meat is ready to eat.
Ingredients
- 2 Onions
- 1 clove Garlic, finely chopped
- 3 tbsps. Olive oil
- 1 tsp. Garam masala
- 2 tsps. medium Curry powder
- ¼ cup Unsweetened shredded coconut
- 1 cup Coconut milk
- 4 Lobsters, cooked, peeled and the meat cut into chunks
- Salt and pepper, to taste
Method
- In a food processor, purée the onion and garlic.
- In a skillet, soften the onion and garlic purée in the olive oil. Add the spices, shredded coconut and cook for 1 minute.
- Next add the coconut milk and simmer for 5 about minutes.
- Finally add the lobster meat and heat thoroughly. Adjust the seasoning as per your taste.
- Serve hot with basmati rice.
