Goan lobster curry

Name: Goan lobster curry
Cuisine: Indian
Ingredients: vegetable or coconut oil; 1 small red onion, finely chopped; vegetable or coconut oil; 400 ml/14 fl oz can coconut milk; 2 or 3 fresh green chillies, chopped; salt; 1 fresh lobster or crayfish, as big as you can afford, cut lengthways in half, the spinal cord and any gunge in the head removed; 1 fresh lobster or crayfish, as big as you can afford, cut lengthways in half, the spinal cord and any gunge in the head removed; 3 or 4 pieces of tamarind; 6 or 7 dried red chillies; pinch of cumin seeds; 1 tablespoon ground turmeric; 2 teaspoons coriander seeds; 4 or 5 black peppercorns; 2 cloves of garlic, peeled; 2.5 cm/1 inch piece of root ginger, peeled

Preparation info

Serves
2

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This curry can be made with fish fillets instead of lobster or crayfish, if you prefer - use a couple of thick fillets of the fish of your choice, skinned and boned.

Ingredients

vegetable or coconut oil
1 small red onion, finely chopped
2 or 3 fresh green chillies, chopped

Asia
India
Goa
Fish course
Pescatarian
Spicy
Gluten-free

Method

Grind together the masala ingredients with a little water to make a smooth paste.
Heat some oil and sauté the onion until transparent, then add the green chillies. Stir in the masala paste and cook until no longer powdery.
Add the coconut milk, season with salt if necessary, and cook for a few moments, until you have a smooth gravy. Add the lobster an