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Shevand Moilee – Kerala :: Coconut Lobster
Curry
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 2 Tablespoons coconut oil
- 2 onions, finely sliced
- 6 whole green chiles, slit lengthwise
- 3 cloves garlic, sliced into fine strips
- 30 curry leaves
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons salt
- 4 small lobsters, cracked
- 2 ½ cups coconut milk
- 1 small bunch cilantro, chopped
- Steamed rice
Method:
Heat coconut oil in a wide pan, then sauté the onion, chiles
and garlic. Add 20 of the curry leaves, and keep cooking until onion is
translucent. Add turmeric and salt, then coconut milk. Heat through, then
add lobsters and simmer gently. Fry remaining 10 curry leaves in separate
pan.
Lobsters should be cooked in 7-9 minutes, depending on size. Serve in
deep dish laden with their sauce. Garnish with fried curry leaves and
coriander, and serve with steamed rice alongside.
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