Rock Lobster Curry

Nutrients Per Serving

Energy: 438.37 kcal
Protein: 23.58 g
Carbohydrate: 54.53 g
Total Fat: 16.25 g

Ingredients

Curry Paste

• 6 dried red chillies, seeded and soaked in water until soft
• 2 cm (1 inch) piece galangal, peeled and sliced
• ½ Tsp coriander seeds
• ½ Tsp cumin seeds
• 1 Tsp ground cinnamon
• 1 Tsp ground turmeric
• 4 cardamom pods
• 4 cloves
• 2 medium shallots
• 3 garlic cloves

Rock Lobster Curry

• 250 ml (9 fl oz/1 cup) coconut milk
• 80 ml (2 ½ fl oz/ 1/3 cup) curry paste
• 10 Tbsp miso paste
• 40 g (1 ½ oz) grated palm sugar
• 2 Tbsp tamarind juice
• 1 L (1 ¾ pints/4 ¼ cups) vegetable stock
• 400 g (14 oz) potatoes, cut into 2 cm
• (1 inch) cubes and boiled for 8 minutes
• 200 g (7 oz) onion, cut into 2 cm (1 inch) cubes
• 320 g (11 ½ oz) rock lobster, shelled and sliced
• 80 g (2 2/3 oz) shallots, quartered, to garnish
• 2 Tbsp sliced red chillies, to garnish
• 2 Tbsp sliced and toasted shallots, to garnish

Method

Curry Paste

1. Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient.
2. To soften, add a little water or soy sauce.
3. Blend until pureed.

Rock Lobster Curry

1. Pour half the coconut milk into a large heavy-based pan over a medium heat and bring to a boil, stirring constantly.
2. Stir in curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended.
3. Add miso paste and palm sugar and mix well.
4. Add tamarind juice, vegetable stock and remaining coconut milk and bring back to a boil.
5. Then add cooked potato and onion, reduce the heat and simmer for several minutes.
6. Add rock lobster and cook for 3-4 minutes. Remove from heat.
7. Garnish with shallot quarters, red chillies and toasted shallots and serve.

Recipe courtesy of Chiva-Som