Ingredients |
Qty. |
||
|---|---|---|---|
| Large Fresh Lobster | : | 04 No (600-800 Gm. Each) | |
| Fresh Onion Paste | : | 250 Gm. | |
| Ginger Julienne | : | 20 Gm. | |
| Green Chilli Finely Chopped | : | 15 Gm. | |
| Fresh Coriander Chopped | : | 15 Gm. | |
| Fresh Coconut Milk (Ist Extract) | : | 200 Ml. | |
| Fresh Coconut Milk (2nd Extract) | : | 250 Ml. | |
| Bay Leaf | : | 02 No | |
| Cinnamon Powder | : | 02 Gm. | |
| Spice Clove Powder | : | 02 Gm. | |
| Coconut Oil | : | 110 Ml. | |
| Turmeric Powder | : | a pinch | |
| Salt | : | To taste | |
| Ginger | : | 75 Gm. | |
| Cumin Power | : | 08 Gm. | |
Preparation
- Blanch the whole lobster in hot salted water. Take out the meat from the tail and cut length wise slices.
- Heat oil in a kadai, put chopped green chilli and ginger julienne. Fry for sometime. Add fresh chopped coriander and fry well.
- Add ginger, cumin powder and sauté well.
- Add onion paste and sauté till the raw smell goes out.
- Now add second extract of coconut milk and bring to a boil.
- Put salt and turmeric powder and reduce the sauce to half.
- Add cinnamon, clove powder and bay leaf.
- Add first remove of coconut milk and lobster meat slices and simmer for sometime.
- Garnish with ginger juliennes and fresh coriander sprig., serve hot with Malabar Parottas or Appam