Asian Recipes - Sri Lankan Lobster Curry Recipe

Ingredients

• 2 to 3 lbs/1 to 1.5 kg fresh lobster, killed and segmented with claws and joints cracked

• 2 -14 oz/400 ml cans of coconut milk, separated (Both the thick cream and the thinner milk will be used.)

• Sprigs of fresh coriander for garnish

Spice Paste:

• 1/2 tsp/2 ml fenugreek seed

• 14 tsp/1 ml fennel seed

• 2 medium green chilies, chopped

• 2 cloves garlic, chopped

• 1 slice ginger (about the thickness of a quarter), chopped

• 2 tsp/10 ml coriander powder

• 1 tbsp/15 ml chili powder

• 1/2 tsp/2 ml tamarind pulp

Seasoning:

• 1 inch/2.5 cm of cinnamon stick

• 5 to 10 fresh kari leaves

• 4 large shallot onions, sliced

• 1 tsp/5 ml salt

Serves 4

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Method:

1. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste. Prepare all remaining ingredients and have at hand.

2. Preheat a wok or other deep, heavy bottomed pan over medium-high heat, then add about 1/2 cup/125 ml thick coconut cream. Reduce the cream while stirring until it has thoroughly separated and there is almost no steam coming from the pan.

3. Add the spice paste, cinnamon stick, kari leaves, sliced shallot onions and salt and stir. Continue to cook for a moment while the spice paste imparts its flavor to the coconut fat.

4. Add the lobster pieces and stir gently, cooking over medium-high heat for 3 to 4 minutes. Add the thinner coconut milk and bring to a boil. Simmer the lobster for 5 to 10 minutes or until done.

5. Enrich the sauce by adding enough thick coconut cream to give a rich, creamy texture. (Any remaining thick coconut cream can be frozen for future use.)

6. Taste the sauce and adjust the seasoning adding a pinch of sugar or salt as desired. Serve immediately garnished with the fresh coriander.