Lobster Curry

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Dish from south africa. Prep time does not include time to blanch and peel tomatoes. this recipe is from epicurious.com.

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Steps

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Bring the fish stock to the boil in a large saucepan , add lobster bodies and tail fans and boil for 6 minutes.

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Remove from the pot.

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Pull off legs and claws , cover and set aside with the tail fans.

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Strain and retain the stock for the sauce.

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Heat a little oil in a large saucepan and lightly cover the lobster tail pieces for about 1 minute.

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Set aside.

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Lightly brown the onions and garlic in the same pot , then add the chilli , curry leaves , cumin , coriander , turmeric , cardamom , and cinnamon.

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Sizzle the spices for about 30 seconds , then add the chopped tomato , lemon juice , stock and a little salt and pepper.

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Cover and simmer for about 10 minutes.

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Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked.

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Add the yogurt and heat through.

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Garnish with the reserved tail fans and legs.

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Ingredients

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lobsters, fish stock, vegetable oil, pickling onions, garlic, fresh chili pepper, curry leaves, ground cumin, ground coriander, turmeric, ground cardamom, cinnamon, tomatoes, lemon juice, salt, fresh ground black pepper, plain yogurt