-
Goan style lobster
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 4
Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce
Tips and suggestions
- Cooks Tips...
- Atul serves this with tomato rice
Ingredients
- 200g fresh Coconut, grated
- 2 dried chillies
- 1/2 tsp Mustard seeds
- 2 tbsp Coriander seeds
- 1/2 tsp Black peppercorns
- pinch Garam masala
- 4 Cloves
- 2 tbsp vegetable oil
- 2 Onions, sliced
- 1/2 tsp ginger and garlic paste
- 1 green chilli, finely chopped
- 1/4 tsp Turmeric
- 50ml tamarind juice
- 200ml coconut milk
- 4 lobster tails, prepared and removed from shell
- 1 tbsp coconut oil, or butter
- 2 tbsp finely chopped coriander leaves
Method
1. Toast the grated coconut lightly in a dry pan. Remove and cool. Add the chillies, mustard seeds, coriander seeds, peppercorns, cloves and garam masala to the pan and toast for 2 minutes or until lightly coloured. Remove and cool.2. Using a pestle and mortar or food processor, make a fine paste of the toasted spices and coconut with few tablespoons of water or the coconut milk. Set aside until required.
3. Heat the vegetable oil in a wok and gently fry the onions for 5-7 minutes or until light golden. Stir in ginger and garlic paste, chilli and turmeric. Fry, stirring, for 2-3 minutes.
4. Add the spice paste, stir for 2 minutes. Add the tamarind juice and simmer for further 2-3 minutes. Add coconut milk, simmer for 10 minutes. Add 30-50ml water to give the sauce a good consistency.
5. Meanwhile, gently fry the lobster tails in the coconut oil in a large non-stick pan for 3-4 minutes or until almost cooked. Pour over the prepared sauce and simmer until the lobster meat is cooked. Sprinkle with chopped coriander leaves and serve hot.










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