Goan lobster
Ingredients
- For the lobster
- 4 live lobsters
- 150g desiccated coconut
- 4 dried bird’s eye red chillies
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- 2 tbsp vegetable oil
- 2 onions, sliced
- 1 green chilli, finely chopped
- 1 garlic clove, finely grated
- 5cm/2in piece ginger, finely grated
- ¼ tsp ground turmeric
- 50ml tamarind pulp
- 300ml coconut milk
- 2 tbsp finely chopped coriander leaves
Preparation method
-
For the lobster, put the lobsters in the freezer for two hours until almost frozen - this will render them unconscious.
-
Add them to a large pan of boiling salted water and
simmer for two minutes. Remove the lobsters from the pan, immerse them
in chilled water and then drain.
-
Remove all the meat from the shells, keeping them
whole - discard the black intestinal vein that runs down the tail flesh
and the stomach sac and gills from the head. The meat will just be
blanched, not completely cooked at this stage.
-
Lightly dry fry the coconut in a deep frying pan, then tip it on to a plate and leave to cool.
-
Fry the dried chillies, coriander seeds, cumin
seeds, peppercorns and cloves in the pan for two minutes, or until
lightly colored. Remove and set aside to cool.
-
Heat the vegetable oil in a wok, add the onions and green chilli and fry for 5-7 minutes, or until light and brown.
-
Stir in the garlic, ginger and turmeric and fry for 2-3 minutes. Add the spice paste and cook, stirring for two minutes.
-
Add the tamarind pulp and simmer for 2-3 minutes.
Remove from the heat, cool slightly and then transfer to a food
processor to blend together with the coconut milk.
-
Add this to the pan, together with the lobster pieces and simmer for five minutes, or until just cooked through.
-
Sprinkle in the chopped coriander and set aside until ready to serve.
-
To serve, spoon the lobster onto four plates, pour over the sauce and serve with rice or chips alongside.
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