Lobster and coconut curry
Ingredients
- vegetable oil, for cooking
- 2 onions, finely chopped
- 8 garlic cloves, grated
- 4cm/1½in piece fresh root ginger, peeled and grated
- 2 tsp sea salt flakes
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 400ml can coconut milk
- 200g/7oz chopped tomatoes
- 50²µ/1¾´Ç³ú desiccated coconut
- 2 hot green chillies, thinly sliced
- 1 lemon, juice only
- 6 tbsp roughly chopped fresh coriander
- 4 tbsp roughly chopped pickled green chillies
- salt and freshly ground black pepper
Method
Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.
Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split).
Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened.
Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls.