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Ginger and Coconut Lobster Curry with Ginger Chutney and Coconut Sticky Rice

A fragrant lobster curry featuring a homemade spice paste, served with slow-cooked ginger chutney and creamy coconut sticky rice.

DinnerSeafoodSpicyCurryCoconutLobster
Estimated Nutrition
Calories
1560.2
kcal / serving
3120.4 kcal total
Carbs
180.4g
per serving
360.8 g total
Fat
67.1g
per serving
134.2 g total
Protein
59.3g
per serving
118.5 g total
Cook Time
80
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Palm Sugar
CondimentsSauces
8
tbsp
Tamarind Pulp
100
g
Tamarind Paste
Fruits
3
tbsp
Coconut
fresh, grated
3
piece
Dates
stones removed, chopped
GrainsCereals
400
g
Sticky Rice
Liquids
1
l
Vegetable Stock
200
ml
Coconut Milk
150
ml
Coconut Milk
for rice
NutsSeeds
12
piece
Curry Leaves
5
tbsp
Coriander Seeds
2
tbsp
Cumin Seeds
1
tsp
Black Peppercorns
1
tbsp
Garam Masala
1
tbsp
Chilli Powder
1
tbsp
Curry Powder
1
tsp
Cumin Seeds
for chutney
2
tsp
Sesame Seeds
1
tsp
Red Chilli Powder
1
pinch
Asafoetida
0.5
tsp
Mustard Seeds
6
piece
Curry Leaves
for chutney tempering
1
tsp
Salt
to taste
2
tbsp
Coriander
chopped fresh
OilsFats
3
tbsp
Rapeseed Oil
Seafood
2
piece
Lobsters
cooked, meat removed, shells reserved
Vegetables
3
piece
Onions
finely chopped
20
g
Ginger
fresh, grated
200
g
Ginger
thinly sliced
1
piece
Green Chilli
slit open
1
piece
Red Chilli
dried

Method

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