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–+ servings
Lobster tails curried down in coconut milk in a black pot

Lobster curry

An easy recipe for lobster curry using lobster tails and a blend of curry spices, simmered in a coconut milk base.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Ingredients Method

Ingredients
  

  • 6 lobster tails
  • 3 tablespoons green seasoning
  • 1 lime
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 2 green onions chopped
  • 1 hot pepper
  • 1 tablespoon oil
  • 2 garlic cloves
  • 4 leaves chado beni/culantro optional
  • 1 tablespoon curry powder
  • 1 teaspoon roasted geera
  • 1 teaspoon amchar massala
  • 1 teaspoon turmeric powder
  • 1 cup coconut milk
  • 1 cup hot water

Method
 

  1. Wash lobster tails and remove any debris or little underbelly legs
  2. Use half to the lime and rub it up and down each tail then rinse off
  3. Cut up tails into smaller pieces
  4. Season with juice from other side of lime, green seasoning, tomatoes, onions, thyme and scallions.
  5. Let sit for 4 hours or overnight
  6. In a heavy dish, heat oil on a medium high heat
  7. Add garlic cloves to oil and let brown (do not let it burn)
  8. Add curry, massala, geera and turmeric powder to oil. Stir till grainy
  9. Do not let it get too burnt
  10. Add lobster to pot and mix so it gets coated with the curry
  11. Add milk and hot water to pot and mix
  12. Add pepper
  13. Bring to a boil then lower to simmer and cover.
  14. Cook until lobsters are pink in color (about 10 minutes)
  15. Add shado beni
  16. Serve hot

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