Lobster Curry
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp mixed peppercorns
- 1/2 tsp cardamom seeds
- 1/2 tsp cumin seeds
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 5 lobsters, 1 lb (450 g) each
- 2 tbsp butter
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1/2 tsp (2.5 ml) honey
- 2 tsp curry powder
- 1 1/2 tsp garam masala (recipe above)
- 1/4 cup (20 g) unsweetened shredded coconut
- 1/4 cup (60 ml) sherry
- 1 14oz-can (398 ml) coconut milk
- 1 zucchini, diced
Instructions
- Using a mortar and pestle or a coffee grinder, grind all the spices. The garam masala will keep for 1 month in an airtight container at room temperature.
Featured in the book Ma cuisine week-end Book (French Version)