Lobster in Green Chiles and Coconut Curry

This specialty comes from the golden coast of Kerala. Coconut imparts a sweet flavor while the green chilies give the spicy touch to the dish. You can vary the use of green chilies according to your liking of spiciness.

SERVES 6

1 teaspoon freshly ground black pepper

1 teaspoon ground turmeric

1 tablespoon cayenne pepper

1 teaspoon coriander powder

salt to taste

2 tablespoons lemon juice

2 pounds freshly picked lobster meat, chilled and chopped into 2-inch pieces

4 tablespoons coconut oil

1 large onion, finely chopped

5 green chilies, slit lengthwise

20 curry leaves

1 teaspoon curry powder

1 tablespoon tamarind pulp

2 cups coconut milk

1 tablespoon finely chopped cilantro

Make a thick paste of black pepper, turmeric, cayenne pepper, coriander powder, salt, and lemon juice. Gently apply this paste all over the lobster pieces.

Cover and refrigerate for at least an hour.Heat 3 tablespoons coconut oil in a sauté pan over medium heat and medium fry the seasoned lobster pieces—about 3 minutes. Remove from the oil and set aside

To the same oil, add chopped onions, green chilies, and 10 curry leaves and cook. Stir constantly till the onions turn translucent—about 3 minutes.Add curry powder, tamarind pulp, coconut milk, and salt. Bring it to boil.Add the lobster pieces and simmer gently, stirring occasionally until thelobster is just cooked—about 4 minutes.Heat the remaining coconut oil on a small sauté pan over medium heat and stir-fry 10 curry leaves. Cook until they change color and become very fragrant. Remove from the oil with slotted spoon and pat dry with a paper towel.

Transfer to a serving dish. Serve it hot and garnish with fried curry leaves.