60 ml(¼ cup) vegetable oil1 tspblack mustard seeds3dried long red chillies½ tspfenugreek seeds½onion, thinly sliced2 tbspfinely grated ginger (7cm piece of ginger)3garlic cloves, finely chopped36fresh curry leaves3 tspground turmeric1vine-ripened tomato, coarsely chopped375 ml(1½ cups) coconut cream50 gmpiece of tamarind pulp, soaked in 100ml boiling water1green lobster (about 750gm)To serve:steamed basmati rice and lime wedges
Strain tamarind through a sieve into a bowl, pressing to extract pulp (discard seed). Set aside.
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.
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.