My love for Lobster curry began in 2012 on our first visit to Kerala. We stayed in a houseboat in Alleppey. The backwaters with the perfect weather in Kerala. We were their around the Christmas time and I feel that that’s the best weather to visit Kerala. During our visit and stay at the houseboat, the host made amazing Kerala cuisine including loads of varieties of seafood. That’s where I tried Lobster curry for the first time.
I had tried Lobsters before at loads of seafood restaurants but they were all mildly cooked and had no spice except garlic and salt. The Lobster curry was beyond my expectations and outstandingly delicious. The houseboat had 3 guys responsible for cleaning, cooking and maintenance. Being there was one of the best vacations we ever had. The weather, the backwaters, the walks in the greenery and the hospitality all made our stay memorable.
Now after tasting the awesome Lobster curry, I had to request for the recipe and our host gladly gave it away. Thought the recipe given was rough but it was enough for me to understand and make this super delicious recipe.
The original recipe is made using coconut oil. I made mine in Olive oil since I don’t use coconut oil. I don’t think it makes much difference to the recipe, except making it less coconuty. Since I add coconut milk as well, it adds a perfect flavor to compliment the rest of the ingredients, but you can always cook in coconut oil if you prefer. There are few changes as well that I made to the recipe and therefore I cannot really call it a dish from Kerala.
I clean the Lobsters at home if I have to order them for home delivery, which of course is a preferred source these days, but usually if you happen to go to the Fish market and pick your own Lobsters, you can always have them cut the claws and cut it from the middle. I partially boil my lobsters with Turmeric powder and salt so they don’t smell musky. Then to cook the curry, I add Black seeds and curry to the oil followed by onions. Once the onions turn transparent, add Ginger Garlic paste along with spices and fennel powder. I think fennel powder adds a lot of freshness to a dish, specially when its seafood. Add coconut milk or coconut puree along with Tomato Puree and once everything blends and comes together, add the Lobsters and let it cook for another 10-12 minutes and your curry will be ready.
The Lobster curry seems difficult and hard to make but honestly, it takes less time than a chicken curry and looks super fancy on the dining table. This recipe can be used for cooking Crabs as well. You can always substitute Lobster with crab. Hope you enjoy cooking this dish and love it as much as my family and I do.
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 4 No. Lobster tails Cut the claws and cleaned
- 1/4 cup olive oil
- 1 tsp Black seeds
- 1/4 cup curry leaves
- 1 cup Onions chopped
- 2 tbsp Ginger garlic paste
- 1 tsp Red chili powder
- 1/4 tsp Turmeric Powder
- 1 tsp Fennel powder
- 1/2 tsp Cumin powder
- 2-3 No. Small Dry Red chilies optional
- 4-5 No. Green chilies slit
- 1/2 cup coconut milk You can also use coconut puree
- 1 cup Tomato puree
- Boil the Lobsters with little salt and little turmeric powder for 7-10 minutes. Do not over cook.
- Add oil to a pan followed by black seeds and curry.
- Add onions and saute till they are transparent.
- Add Ginger garlic paste and saute till the raw smell goes away. Add the Red chili powder, salt, turmeric powder and fennel powder. Cook for 3-4 minutes.
- Add cumin powder and cook for another 2 minutes.
- Add the coconut milk and green chilies. Cook for 2-3 minutes.
- Add the Lobsters and mix well.
- Add the tomato puree.
- Cook till the sauce is thick. Usually takes around 7-10 minutes on low to medium heat.
- Serve with Rice or Parantha.