800 g (28 oz) Lobsters
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, chopped
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
4 Green chillies chopped
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
120 g (4 oz) Tomatoes, chopped
4 tbsp (60 g) 2 oz Coconut (nariyal) paste
1 tbsp (15 ml) Lemon (nimbu) juice
10 Curry leaves (kadhi patta)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, chopped
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
4 Green chillies chopped
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
120 g (4 oz) Tomatoes, chopped
4 tbsp (60 g) 2 oz Coconut (nariyal) paste
1 tbsp (15 ml) Lemon (nimbu) juice
10 Curry leaves (kadhi patta)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Shell, devein, wash and cut lobsters into dices.
2. Heat the oil in a pan; saute onions till golden brown. Add ginger-garlic paste and saute.
3. Add green chillies, red chilli powder, turmeric powder, salt, and tomatoes. Stir-cook till the masala-mix leaves the sides of the pan.
4. Add the diced lobsters. Saute for 2 - 3 minutes.
5. Stir in the coconut paste. Add approximately 2 cups water and bring to the boil. Lower heat and simmer.
6. Add lemon juice and curry leaves; cook for 2 - 3 minutes. Garnish with green coriander and serve accompanied by steamed rice.
2. Heat the oil in a pan; saute onions till golden brown. Add ginger-garlic paste and saute.
3. Add green chillies, red chilli powder, turmeric powder, salt, and tomatoes. Stir-cook till the masala-mix leaves the sides of the pan.
4. Add the diced lobsters. Saute for 2 - 3 minutes.
5. Stir in the coconut paste. Add approximately 2 cups water and bring to the boil. Lower heat and simmer.
6. Add lemon juice and curry leaves; cook for 2 - 3 minutes. Garnish with green coriander and serve accompanied by steamed rice.
serving amount
serves: 4
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