Lobster Coconut Curry
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.
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.