Blend onion, ginger, curry leaves, coconut, seeds, peppercorns, and water into a smooth paste.
Simmer tamarind pulp, stock, dates, garam masala, and spices for 20-30 minutes.
Heat a wok, add the prepared paste, 200ml of tamarind stock, and coconut milk.
Cook the sauce for 4-6 minutes, then add lobster pieces for 2 minutes.
Fry cumin, sesame, ginger, green chilli, and chilli powder in oil with salt.
Cover with greaseproof paper and cook slowly for 40-45 minutes.
Cool the mixture and blend with tamarind paste and palm sugar.
Temper asafoetida, red chilli, mustard seeds, and curry leaves in oil, then mix into chutney.
Wash rice and place in a pan with coconut milk and water 2cm above rice level.
Boil for 5 minutes, then turn off heat and steam covered for 20 minutes.
Serve the curry in shells with chutney and rice on the side, garnished with coriander.