Kerala Lobster Curry (Konch Kari)

Ingredients: 3 tbsp. Vegetable Oil; ½ tsp. Black Mustard Seeds; 12 Curry Leaves; 1 Onion, thinly sliced; 1 tsp. fresh Ginger, finely chopped; 1 tsp. Garlic, finely chopped; 2 small Green Chillies, slit open; 1 Dried Red Chilli; 1/2 tsp. Ground Paprika; 1/2 tsp. Ground Turmeric; 1 tsp. Ground Coriander; 1/2 tsp. Ground Cumin; a pinch of Ground Cinnamon; 2 Tomatoes, chopped; 1 tbsp. Tamarind Water; 500ml Coconut Milk; 400g raw Lobster Tails, cut into 2.5 cm pieces; or 400g Raw Crayfish Tails, cut into 2.5 cm pieces; Salt to taste.

For the tempering: 2 tbsp. Coconut Oil or 2 tbsp. Ghee; 2 Shallots, thinly sliced; 2 Green Chillies, slit; 5-6 Curry Leaves.

Method: Heat the oil in a wok or a frying pan and sauté the mustard seeds and curry leaves until fragrant, then add the onion. Sauté, stirring, for 4–5 minutes until lightly coloured. Add the chopped ginger, garlic and green chillies and sauté for a minute, then add the ground spices with 50 ml water and cook over a medium heat for a minute, making sure the spices don’t burn. Add the chopped tomatoes, tamarind water and 100 ml water and simmer until the tomatoes soften. Add the coconut milk and lobster and simmer for 5–8 minutes, until the lobster pieces are cooked through. Season with salt. In a small pan, heat the coconut oil or ghee and sauté the shallots, chillies and curry leaves. Pour over the lobster curry just before serving. Serve with hot parathas or steamed rice.