Ingredients...
2½ lb lobster or crayfish or monkfish tails
4 oz coconut cream
1" ginger, finely chopped
2 large onions, chopped
1 clove garlic, finely chopped
Salt
1 tsp brown sugar
1 tsp lemon or lime juice
1 Tbsp Mild Curry Powder Or...
2 tsp tumeric
2 tsp corriander
2 tsp cumin
½ tsp chilli
½ tsp cinnamon
½ tsp black pepper
pinch of cloves and nutmeg
Instructions...
1.Cook lobster for about 20 mins. Cool. Remove meat from
tail, body, claws, and at least 4 of the biggest legs. Cut into
walnut sized pieces. If using monkfish or crayfish then cook
as above and cut into cubes. Reserve cooking liquid.
2.Mix coconut cream with 1 cup of the lobster cooking lliquid
in a saucepan until melted. Add spices and cook over a
medium heat until a ring of oil appears and the spices smell
cooked.
3.Add onions and garlic to the mixture with another cup of
water and cook for 15 mins more. Add lobster meat.
Season with salt and heat for 5 mins over a low heat. Add
brown sugar and lemon or lime juice.
4.Serve with yellow pilau rice, sliced bananas in lime, grated
fresh coconut, mango chutney, and carrot salad.
My Link page
Hopes you enjoy surfing these pages, leave a note in my guestbook , if you have the time!