Lobster Curry

Name: Lobster Curry
Yield: Serves Four
Ingredients: 400 ml coconut milk; 200 g tomatoes, roughly chopped; 300 ml white fish stock; 50 g desiccated coconut; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp chilli powder; the meat from 2 cooked lobsters, cut into 2 cm chunks; 1 cauliflower, broken into small florets; 250 g paneer cheese, cut into small cubes; 6 tbsp fresh coriander, roughly chopped; 2 hot green fresh chillies, finely sliced; juice of 1 lemon; sea salt & black pepper; 8 garlic cloves, peeled, grated; 2 shallots, peeled, finely sliced; 2 tsp sea salt flakes; 1 large lobe of ginger, peeled, grated; rapeseed oil

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

rapeseed oil
2 shallots, peeled, finely sliced
8 garlic cloves, peeled, grated
1 large

Fish course
Pescatarian
Gluten-free

Method

Heat a heavy-based pan over a medium heat, pour in a little rapeseed oil and add the shallots. Cook for 5 minutes until the shallots are just starting to colour. Add the garlic and continue to cook, stirring for a further 4 to 5 minutes – the shallots should be golden in colour by now. Add the ginger, salt flakes and all the dry spices, stir and cook for a further 2 to 3 minutes until the spice