Lobster Malay Curry is a flavorful and aromatic seafood curry that originates from Southeast Asia. The dish is made with tender chunks of lobster meat that are cooked in a creamy and spicy coconut curry sauce
Ingredients
.2 live lobsters, about 1-1.5 pounds each
.2 tablespoons vegetable oil
.1 onion, finely chopped
.4 garlic cloves, minced
.2 tablespoons curry powder
.1 tablespoon turmeric
.1 tablespoon chili powder
.1 can (400 gm) coconut milk
.1 cup chicken broth
.1 tablespoon fish sauce
.1 tablespoon sugar
.Salt and pepper to taste
.Cilantro for garnish
Instructions
Cook the lobsters in boiling water for about 8 minutes or until fully cooked. Remove the lobsters from the water and allow them to cool slightly. Remove the meat from the shells and cut it into bite-sized pieces.
Heat the vegetable oil in a large pot or wok over medium-high heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 2-3 minutes.
Add the curry powder, turmeric, and chili powder to the pot and stir until the spices are fragrant, about 1 minute.
Pour in the coconut milk and chicken broth and stir until the ingredients are combined.
Add the fish sauce, sugar, salt, and pepper to the pot and stir until the sauce is well combined.
Bring the curry to a boil, then reduce the heat to low and simmer for about 10 minutes.
Add the lobster meat to the curry and stir gently to coat the lobster in the sauce.
Simmer the curry for another 5-10 minutes or until the lobster is heated through.
Remove the curry from the heat and serve it hot, garnished with cilantro.
Enjoy your delicious Lobster Malay Curry with steamed rice or crusty bread.
Recipe by : Aziz Hussain