Credits: @natashaagandhi/ Instagram
- Lobsters:5-6, deshelled with scissors and knife (u can use any meat or veggies of choice as well) - Marinade: - 1 tsp turmeric powder - 1 tbsp lemon juice - Salt as needed
Credits: @natashaagandhi/ Instagram
- Puree: - 150g grated coconut - 2 medium-sized onions - 2 medium-sized tomatoes - 5-6 garlic cloves - 1 small piece of ginger - A handful of coriander leaves - 6-7 deseeded dried red chilies - 1 tbsp coriander - Hot water for soaking
Credits: @natashaagandhi/ Instagram
- Tempering: - 2 tbsp coconut oil - 7-8 sliced garlic cloves - 2 medium-sized onions, sliced - A handful of curry leaves - Spices & Seasoning: - 1 tsp red chili powder - 1 tsp turmeric powder - 2 tsp kokam extract - Salt as needed - Optional: 2 tsp jaggery powder - Chopped coriander leaves for garnish
Credits: @natashaagandhi/ Instagram
Combine lobster pieces with turmeric, lemon juice, and salt in a bowl. Let it sit for 15-20 minutes.
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Blend soaked chilies, coriander seeds, coconut, onions, tomatoes, garlic, ginger, and coriander leaves into a smooth puree. Add water to achieve a gravy consistency.
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Heat coconut oil in a Kadhai. Sauté garlic, chopped onions, and curry leaves. Add the prepared puree and cook for 10 minutes.
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Stir in red chili powder, turmeric powder, kokam extract, and salt. Optionally, add jaggery powder for sweetness. Simmer for a few minutes to let the flavors meld.
Credits: @natashaagandhi/ Instagram
Gently add in the marinated lobster pieces and cook until heated through. Garnish with chopped coriander leaves and serve hot with herbed rice and fried curry leaves.
Credits: @natashaagandhi/ Instagram
When will you try making this delicious lobster prawn curry?
Credits: @natashaagandhi/ Instagram