Lobster Madras

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Indian Takeaway Recipes

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EST 2006

CURRY

King Prawn dishes

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Lobster Madras (Fairly Hot)
Lobster Madras Curry Massalla Gravy Curry Powder		Ingredients;
		2 Whole cooked Lobster tails and claw meat. 1 cup of Curry Massalla Gravy 1 Onion finely chopped 2 teaspoons of Curry Powder 2 teaspoons of Chilli Powder 2 finely chopped Cayenne Chilli 4 Cloves of Chopped Garlic 2 inches of Fresh Root Ginger 5 tablespoons of Vegetable Oil 4 tablespoons of Roughly Chopped Coriander Leaves 1 tablespoons of whole Coriander Leaves 1 teaspoon of Garam Massalla
		Cooking Methods
		Make a paste of the Curry Powder and Chilli Powder with a little Water. Fry the Onion until translucent in Vegetable Oil. Add the Garlic, Ginger and Chilli and stir on a medium heat for a further 5 minutes. Add the Curry and Chilli Paste and stir in for a further minute. Add the Lobster Pieces and seal well on all sides. Add half of the Curry Massalla Gravy and simmer for 5 minutes stirring occasionally. If needed add more Curry Massalla Gravy and Water to prevent the curry becoming too thick or dry. Add finely chopped Fresh Coriander leaves and cook for a further minute. Serve with a small amount of fresh Coriander leaves sprinkled over the top.
		Serves 2

Ian's Lobster Madras Recipe (Method 2) (Fairly Hot)
		Ingredients;
		2 Whole cooked Lobster tails and claw meat. 1 large onion. 1/4 cup Oil or Ghee. 3 Large Garlic cloves. 2 teaspoons Garam Masala. 1-2 teaspoons Cayenne pepper. 2 teaspoons ground Coriander. 1/2 teaspoon Turmeric. 1/2 teaspoon powdered Ginger. 1/4 cup Tomato paste (puree), mixed with 3 tablespoons water. 1/2 teaspoon whole Cardamom seeds (about 4). 1 tablespoon Lemon Juice. 1/2 teaspoon Salt.
		Cooking Methods
		Heat the Oil in a pan until fragrant. (2-3 minutes). Add the onion and cook on a high heat until it turns golden brown. 3-4 minutes. Lower the heat and continue cooking until the onions are soft. (10 minutes). Add the Garlic, Garam Masala, Cayenne, and sauté for 2 minutes. Stir in the ground spices and sauté for another 2 minutes. Add the Lobster and stir well and brown in the spices for 5 minutes. Add Tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan with lid and simmer for 5 minutes stirring occasionally adding more water if the sauce gets dry or too thick. Remove lid and add the Lemon Juice and salt. Simmer for another 5 minutes with the lid off until the meat is tender and the sauce is thick. Serve with Fresh Coriander leaves sprinkled over the top.
		Serves 4

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