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Southern Indian lobster curry

You'll need

60 ml (¼ cup) vegetable oil 1 tsp black mustard seeds 3 dried long red chillies ½ tsp fenugreek seeds ½ onion, thinly sliced 2 tbsp finely grated ginger (7cm piece of ginger) 3 garlic cloves, finely chopped 36 fresh curry leaves 3 tsp ground turmeric 1 vine-ripened tomato, coarsely chopped 375 ml (1½ cups) coconut cream 50 gm piece of tamarind pulp, soaked in 100ml boiling water 1 green lobster (about 750gm) To serve: steamed basmati rice and lime wedges


  • 01
  • Strain tamarind through a sieve into a bowl, pressing to extract pulp (discard seed). Set aside.
  • 02
  • Heat oil in a large deep frying pan over low heat, add mustard seeds and sauté until seeds pop (20-30 seconds). Add chilli and fenugreek and cook until chillies brown (20-30 seconds). Increase heat to medium, add onion and stir until soft (4-5 minutes). Add ginger and garlic and cook until aromatic (1-2 minutes). Add curry leaves and turmeric, stir for 30 seconds, then add tomato and cook until soft (2-3 minutes). Stir through coconut cream and tamarind, season to taste with sea salt.
  • 03
  • Halve lobster lengthways with a sharp knife, then cut horizontally (including shell) into 5cm pieces. Stir pieces through sauce, cover and simmer over medium heat until just cooked through (12-15 minutes). Serve with basmati rice and lime wedges.

Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

English-style cider.

Featured in

Jan 2009

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