Lobster Coconut Curry

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A few months ago we went to this Indian restaurant in New York City and we had coconut curry with shrimp but I felt like it should have a little more spice, so I came home and recreated this recipe with the additional spices I wanted to taste in it.

Lobster Coconut Curry

Chef Sammy
A few months ago we went to this Indian restaurant in New York City and we had coconut curry with shrimp but I felt like it should have a little more spice, so I came home and recreated this recipe with the additional spices I wanted to taste in it. I am so excited to present to you with Lobster Coconut Curry. I am so sure you'll enjoy this just as much as I do.
Cuisine Indian

Ingredients
  

  • 3 Lobster Tails cut in pieces
  • Salt to taste
  • 1 Onion chopped
  • 4-6 cloves Garlic crushed
  • 1 tbsp Ginger paste
  • 1 tbsp Ginger paste
  • 1 tbsp Cumin seed
  • 1 tbsp Turmeric
  • 1/2 tbsp Garam masala
  • 1 tbsp Paprika
  • 1 tbap Red Pepper crushed
  • 1 tbsp Tamarind paste
  • 1 Jalapeño chopped up
  • 3 Curry Leaves
  • 2 tbsp Mustard Seeds

Instructions
 

  • Heat oil in a pan and put a few curry leaves and mustard seeds. When they sputter add onions ginger and garlic. Cook till translucent. Lower the heat and add the garlic, cumin seed, garlic, turmeric, paprika, garam masala, chopped green chilies, and red pepper flakes and tamarind. Stir well and add the tomatoes and cook for about 5 minutes then add the coconut milk. Add the lobster and cook till done. Once it’s done give it a stir and add madras curry powder and lemon juice. Garnish with cilantro and serve with steaming rice.
Keyword Quick & Easy

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