Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Konju Curry

Succulent lobster tails and claws simmered in a rich coconut milk and spice gravy — Kerala's most luxurious seafood curry, reserved for special dinners and celebrations.

🧺 Ingredients

• Lobster, cut into pieces: 600 g
• Thick coconut milk: 150 ml
• Thin coconut milk: 200 ml
• Shallots: 100 g, sliced
• Ginger: 20 g, julienned
• Garlic: 5 cloves, sliced
• Green chillies: 4, slit
• Tomato: 100 g, chopped
• Turmeric: ½ tsp
• Red chilli powder: 1 tsp
• Coriander powder: 1½ tsp
• Black pepper: ½ tsp
• Curry leaves: 2 sprigs
• Coconut oil: 2 tbsp
• Salt: 1¼ tsp
• Kudam puli: 2 pieces (or 1 tbsp tamarind)
• Lobster overcooks fast; 6–7 min is usually enough — test by pulling a small piece apart.
• The gravy should be creamy and slightly thick — if thin, simmer 2 min before adding thick milk.
• Serve with Kerala parotta or appam.

👩‍🍳 How to make Konju Curry

1. Heat oil.
2. Add shallots, ginger, garlic; cook until shallots are soft, 4 min.
3. Add green chillies and curry leaves.
4. Add turmeric, chilli, coriander; stir 1 min.
5. Add tomatoes and kudam puli; cook until tomatoes break down and oil surfaces, about 6 min.
6. Pour in thin coconut milk.
7. Bring to a gentle simmer.
8. Add lobster pieces and salt.
9. Cook covered 6–7 min until shells are bright red and meat is opaque.
10. Add thick coconut milk and black pepper.
11. Heat on very low just until steaming — do not boil.
12. Adjust salt.

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