Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Lobster Curry

Traditional 70. Lobster Curry recipe

🧺 Ingredients

• 600g lobster tail, cut into thick chunks
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Lobster Curry

1. Blanch lobster (8 mins, high heat): Bring salted water to boil. Add lobster chunks and boil for 7-8 minutes until cooked through. Drain and set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
6. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
7. Combine with lobster (6 mins, medium-low heat): Add cooked lobster chunks to curry. Add green chilies and curry leaves. Cover and simmer for 4-6 minutes, allowing flavors to marry.
8. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be creamy and coat lobster evenly.

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