Goan Style Lobster

Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce
By Atul Kochhar
Goan Style Lobster
  • Rating:
  • 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.

Rate This Recipe