Although deshelling the lobster requires some labor, the finished dish, cooked in coconut milk, is well worth the effort.

Total Cook Time- 2 hrs 20 mins

Prep Time- 10 mins

Cook Time- 2 hrs 10 mins

Recipe Servings- 2

Ingredients of Lobster Malay Curry

For the marination:

500 gms Lobster

3 tbsp coconut milk

A pinch of salt

A pinch of sugar

1/2 tsp ginger paste

For the curry:

1 1/2 tbsp mustard oil

3 tsp onion paste

1/2 tsp ginger paste

1/2 tsp garlic paste

3/4 tsp green chilli paste

3 tsp tomato puree

1-2 cardamom

1-2 cinnamon sticks

1-2 cloves

11-12 tbsp coconut milk

1 ladle full of lobster stock

salt to taste

How to Make Malay Lobster Curry

1. To prepare stock, de-shell the lobster and place only the shell in a pot of boiling water. Simmer for at least an hour.

2. Dice the lobster meat into bite-size pieces after deveining it.

3. Toss the diced pieces in a bowl with coconut milk, salt, sugar, and ginger to marinade.

4. Combine thoroughly and chill for 30 minutes.

5. Heat the oil in a container.

6. Sauté the onion paste, followed by the ginger, garlic, and green chilli pastes.

7. Cook till it turns a golden brown color.

8. Mix in the tomato puree thoroughly.

9. Add the cardamom, cinnamon, and cloves after that.

10. In a large mixing bowl, combine all of the ingredients and stir thoroughly. Reduce the heat and gradually stir in the coconut milk so that it does not curdle.

11. Simmer for 6-7 minutes before adding salt.

12. Add the lobster that has been marinated and stir gently.

13. Finally, pour in the stock and boil the lobster for 6-8 minutes, or until the gravy thickens.

14. Serve immediately with steamed rice.

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