Rock Lobster Curry
Method
Curry Paste
Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient. To soften, add a little water or soy sauce. Blend until pureed.
Rock Lobster Curry
Pour half the coconut milk into a large heavy-based pan over a medium heat and bring to a boil, stirring constantly. Stir in curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended. Add miso paste and palm sugar and mix well. Add tamarind juice, vegetable stock and remaining coconut milk and bring back to a boil. Then add cooked potato and onion, reduce the heat and simmer for several minutes. Add rock lobster and cook for 3-4 minutes. Remove from heat. Garnish with shallot quarters, red chillies and toasted shallots and serve.
Nutrients Per Serving
| Energy | 438.37 kcal |
| Protein | 23.58 g |
| Carbohydrate | 54.53 g |
| Fat, Total | 16.25 g |
Ingredients
- Curry Paste
- 6 dried red chillies, seeded and soaked in water until soft
- 2 cm (1 inch) piece galangal, peeled
and sliced - ½ Tsp coriander seeds
- ½ Tsp cumin seeds
- 1 Tsp ground cinnamon
- 1 Tsp ground turmeric
- 4 cardamom pods
- 4 cloves
- 2 medium shallots
- 3 garlic cloves
- Rock Lobster Curry
- 250 ml (9 fl oz/1 cup) coconut milk
- 80 ml (2 ½ fl oz/ 1/3 cup) curry paste
- 10 Tbsp miso paste
- 40 g (1 ½ oz) grated palm sugar
- 2 Tbsp tamarind juice
- 1 L (1 ¾ pints/4 ¼ cups) vegetable
stock - 400 g (14 oz) potatoes, cut into 2 cm
(1 inch) cubes and boiled for 8 minutes - 200 g (7 oz) onion, cut into 2 cm
(1 inch) cubes - 320 g (11 ½ oz) rock lobster, shelled
and sliced - 80 g (2 2/3 oz) shallots, quartered, to garnish
- 2 Tbsp sliced red chillies, to garnish
- 2 Tbsp sliced and toasted shallots, to garnish
