Curried Lobster
indian, shellfish
2 tablespoon oil
1/2 medium onion; sliced
1 1/2 teaspoon garlic; minced
1 1/2 teaspoon ginger; grated
6 curry leaves
1 in lemon grass
3 small lobsters; 1 lb each; chunked
1 in the shell
2 tablespoon curry powder; sub
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon powdered chile
1 ; salt
2 cup coconut milk
2 tablespoon lemon juice
Brown onion, garlic, ginger, curry leaves, and lemon grass in oil.
Over medium heat, toss lobsters with these flavorings, adding curry and chile and salting to taste. Cook over medium-low for 5 min. Add coconut milk, stirring constantly; then add lemon juice. Reduce heat to low and cook 5 min. Serve over rice.
Fire and Spice: the Cuisine of Sri Lanka, by Heather Hansz Balasuriya and Karin Winegar From the Sri Lanka Curry House in Minnesota (beginning a series) From: mloo@juno.com (Michael Loo)
Yield: 1 servings