Goan style lobster

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.