Lobster Curry

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup water
• 1 cup coconut milk
• 1 pound cooked lobster meat, cut into bite-sized pieces
• 2 tablespoons chopped fresh cilantro

Steps

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, and salt, and cook for 1 minute more.
3. Stir in the water and coconut milk, and bring the mixture to a boil.
4. Add the lobster meat, and cook until heated through, about 5 minutes.
5. Stir in the cilantro, and serve hot.
6. Use the freshest seafood you can get for the best flavor.
7. Do not overcook the seafood or it can turn firm too quickly.
8. Serve with simple sides so the main flavor stays clear.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.