Lobster Malay Curry For The Date Night, Check Out

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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