
Atul Kochhar
from
Market Kitchen
Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce
Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce
Goan style lobster
Method
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.
Cook's note: Atul serves this with tomato rice
Prep:
15 min
Cook: 35 min
Cook: 35 min
Ingredients
200g fresh Coconut, grated2 dried red 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
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