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Lobster Curry

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Ingredients

Adjust Servings:
4 lobsters
1 cup fish stock
1 - 2 tablespoon vegetable oil (or more or less based on personal preference (see steps 2 & 3)
12 pickling onions, peeled
2 teaspoons crushed garlic
1 - 2 fresh chili pepper, finely sliced and seeded
4 - 5 curry leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 stick cinnamon
4 large ripe tomatoes, blanched, skinned, and chopped
lemon juice
salt, to taste

Nutritional information

331.5
Calories
53 g
Calories From Fat
6 g
Total Fat
1.1 g
Saturated Fat
191.1 mg
Cholesterol
750.1 mg
Sodium
40.1 g
Carbs
8.3 g
Dietary Fiber
19.4 g
Sugars
31.8 g
Protein
765g
Serving Size

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Lobster Curry

Features:
    Cuisine:

    Absolutely top-notch! A dish made for a Queen! The aromatics of cooking this sauce is really enough to send you over the next rainbow, it's spot on ~ and I confess to taking a small teaspoon and tasting, by the end of the recipe, I had like 14 teaspoons from, "trying". Anyway, I didn't change one thing about this, other then serving the lobster tail whole, with the sauce drenched over top. This to me, it the finest recipe of tour. Thanks, Kimmie! ZWT 7

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lobster Curry, Dish from South Africa Prep time does not include time to blanch and peel tomatoes This recipe is from epicurious com , Absolutely top-notch! A dish made for a Queen! The aromatics of cooking this sauce is really enough to send you over the next rainbow, it’s spot on ~ and I confess to taking a small teaspoon and tasting, by the end of the recipe, I had like 14 teaspoons from, trying Anyway, I didn’t change one thing about this, other then serving the lobster tail whole, with the sauce drenched over top This to me, it the finest recipe of tour Thanks, Kimmie! ZWT 7


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    Steps

    1
    Done

    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.

    2
    Done

    Heat a Little Oil in a Large Saucepan and Lightly Cover the Lobster Tail Pieces For About 1 Minute. Set Aside.

    3
    Done

    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.

    4
    Done

    Just Before Serving Return the Lobster to the Sauce and Simmer For 2-3 Minutes Until Cooked. Add the Yogurt and Heat Through. Tip Into a Warm Bowl, or Serve Directly from the Pan. Garnish With the Reserved Tail Fans and Legs.

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