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
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
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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