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Shevand Moilee – Kerala :: Coconut Lobster Curry
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs

Yield: 4 Servings


  • 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

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.


 Published: Jan 2004
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