Singaporean Lobster Curry

Name: Singaporean Lobster Curry
Cuisine: Canadian
Ingredients: 3 tbsp Onion, chopped; 1¾ tbsp Celery, chopped; 1 tbsp Garlic, peeled, chopped; ½ tbsp Ginger, peeled, chop; 3 tbsp Yellow curry paste; 1½ tsp Salt, kosher; 1½ tsp Salt, kosher; ½ tsp Chili powder; ½ tsp Coriander Seed, toasted, ground; ½ tsp Coriander Seed, toasted, ground; 1 tbsp Curry powder; ½ tsp Cardamom; ½ tsp White pepper, ground; ½ tsp White pepper, ground; 1 tbsp Fish sauce; 1 tbsp Sugar, brown soft or palm; 1 tbsp Sugar, brown soft or palm; 1 tbsp Sugar, brown soft or palm; 1½ cups Lobster stock; 1½ cups Coconut milk; 1 tbsp Chinese Basil; Baby Thai Eggplant, halved; 12 New potatoes, halved, par-boiled; 14 Long beans, blanched, sliced; 2 Lobster, cooked, tails & claws, sliced; 2 whole Roti Paratha, cut in thirds; Scallions, sliced thin; Red Chili, sliced thin; Steamed White rice; Black sesame seeds