LOBSTER CURRY
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced by lemon juice. For a simpler recipe, use lobster tails instead of whole lobsters and omit the first step in the method.
Provided by Lannice Snyman
Categories Garlic Onion Shellfish Tomato Sauté Yogurt Lobster Spice Fall Simmer
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes. Separate tails from bodies. Wash well. Cut off fanned tail shells; set aside. Pull out the alimentary canal. Slice tails through lengthwise (first snip through the under-shell with scissors).
- Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
- Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute. Set aside.
- Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
- Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yoghurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.
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Numa Tumbapo
[email protected]I'm not a fan of curry, but I really enjoyed this lobster curry. The flavors were well-balanced and the lobster was cooked perfectly.
Aneeb Bashir
[email protected]This lobster curry is a bit time-consuming to make, but it's worth the effort.
Yup Yolo
[email protected]I'm not sure what I did wrong, but my lobster curry turned out bland. I think I might have forgotten to add the salt.
Andry_xy93
[email protected]This lobster curry is a great make-ahead meal. I made it the night before and it was even better the next day.
FREE GAMER
[email protected]I love the vibrant color of this lobster curry. It's so inviting.
Shawn Miller
[email protected]This lobster curry is a bit too spicy for me. Next time, I'll use less chili pepper.
doukia om
[email protected]I'm allergic to shellfish, so I made this lobster curry with shrimp instead. It was still delicious!
Francisca Makinde
[email protected]I've never made lobster curry before, but this recipe made it easy. The step-by-step instructions were very helpful.
Oyunerdene Batbayr
[email protected]This lobster curry is a great way to use up leftover lobster.
Ayodeji Oyeyemi
[email protected]I'm not a big fan of seafood, but I really enjoyed this lobster curry. The sauce was creamy and flavorful, and the lobster was cooked perfectly.
Shoun Rabby
[email protected]This lobster curry is a bit pricey to make, but it's worth it for a special occasion.
SA Yeager
[email protected]I love the fact that this lobster curry is made with all fresh ingredients. It makes a big difference in the flavor.
Md Mex
[email protected]This lobster curry is so easy to make. I was able to prepare it in under an hour.
Karolina Raginel
[email protected]I followed the recipe exactly, but my lobster curry didn't turn out as flavorful as I expected. I think I might have used the wrong kind of curry powder.
Benjie Reyas
[email protected]This is a great recipe for a special occasion. The lobster curry is impressive and delicious.
maheah Pasa
[email protected]This lobster curry is a bit spicy for my taste, but it's still very good. I would recommend using less chili pepper if you don't like spicy food.
Lukole Joseph Kinyatta (Mr Economy)
[email protected]I love the unique flavor of this lobster curry. The coconut milk and spices create a delicious and creamy sauce.
Martez Hamilton
[email protected]This is the best lobster curry I've ever had. The flavors are incredible, and the lobster is so tender.
Dagim daniel
[email protected]I've made this lobster curry several times now, and it's always a crowd-pleaser. The curry is rich and flavorful, and the lobster is always cooked to perfection.
Leary Darby
[email protected]This lobster curry was a hit at our dinner party! The sauce was creamy and flavorful, and the lobster was cooked perfectly. Everyone raved about it.