As I’ve mentioned in my older posts, I cannot reiterate enough how much I love sea food.
My mom in law had prepared this lobster curry during her stay here with us last year, and I absolutely loved it! The simplicity of this dish is the minimum ingredients with huge flavors which make this a totally lip smacking dish.
My mom in law learnt this preparation from her friend, who actually belongs to Kerala, but lives in Mumbai. Over the years she has developed this recipe and adapted it to create a Goa-Kerala fusion. If you love sea food, do give this a try, you won’t regret it 🙂
2 cooked lobsters
3 tablespoons freshly grated coconut
1 tablespoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon peppercorns
5-6 pieces of kokum/ 1 tablespoon lime juice
3 tablepoons oil
1/2 teaspoon salt
1 teaspoon sugar
1. To prepare the lobster: First, twist the tail away from the body.Then twist off the claws from the body. Twist off the legs and set aside.
2. In an electric mixer , grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a finely ground paste.
3.In a deep bottomed pan/non stick pan, heat oil on medium heat. Add the above masala and continuously saute on medium low heat until the masala clumps together, about 6 minutes.
4.Add the lobster pieces and the kokum/lime juice and cook for another 3 to 5 minutes, stirring at intervals to coat the lobster well with the sauteed masala.
5.Rinse the grinder jar with water to extract as much of the masala and and add it to the pan ( about 1 cup).
5.Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
6.Cover the pan and let it simmer on low heat for about 5 minutes or until desired thickness of the gravy. Do not overcook the lobster or else it will turn rubbery.