- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: medium
- 200 g fresh coconut, grated
- 2 dried chillies
- 1/2 tsp mustard seeds
- 2 tbsp coriander seeds
- 1/2 tsp black peppercorns
- pinches garam masala
- 4 cloves
- 2 tbsp vegetable oil
- 2 onions, sliced
- 1/2 tsp ginger and garlic paste
- 1 green chilli, finely chopped
- 1/4 tsp turmeric
- 50 ml tamarind juice
- 200 ml coconut milk
- 4 lobster tails, prepared and removed from shell
- 1 tbsp coconut oil, or butter
- 2 tbsp finely chopped coriander leaves
Tips and Suggestions
Atul serves this with tomato rice
1. Toast the grated coconut lightly in a dry pan. Remove and cool. Add the chillies, mustard seeds, coriander seeds, peppercorns, cloves and garam masala to the pan and toast for 2 minutes or until lightly coloured. Remove and cool.
2. Using a pestle and mortar or food processor, make a fine paste of the toasted spices and coconut with few tablespoons of water or the coconut milk. Set aside until required.
3. Heat the vegetable oil in a wok and gently fry the onions for 5-7 minutes or until light golden. Stir in ginger and garlic paste, chilli and turmeric. Fry, stirring, for 2-3 minutes.
4. Add the spice paste, stir for 2 minutes. Add the tamarind juice and simmer for further 2-3 minutes. Add coconut milk, simmer for 10 minutes. Add 30-50ml water to give the sauce a good consistency.
5. Meanwhile, gently fry the lobster tails in the coconut oil in a large non-stick pan for 3-4 minutes or until almost cooked. Pour over the prepared sauce and simmer until the lobster meat is cooked. Sprinkle with chopped coriander leaves and serve hot.
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