Lobster and coconut curry

1. 1

   Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10-15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4-5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2-3 minutes, or until fragrant.

2. 2

   Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split).

3. 3

   Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3-4 minutes, or until thickened.

4. 4

   Season with lemon juice, salt and pepper. Add the lobster and warm through. Stir in the coriander and pickled chillies. Serve in warmed bowls.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.