Sri Lankan Spiced Lobster Curry

Ingredients

In this Sri Lankan adaptation, the boiled Maine lobster is transformed into a flavorful curry dish. The original dish focuses on the natural sweetness of the lobster, while the Sri Lankan version adds a complex blend of spices, coconut milk, and tamarind to create a rich and aromatic curry sauce. This adaptation infuses the dish with the vibrant flavors and culinary traditions of Sri Lanka. We alse have the original recipe for Boiled Maine Lobster, so you can check it out.

• 2 lobsters (about 1.5 kg / 3.3 lbs each) 2 lobsters (about 1.5 kg / 3.3 lbs each)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cinnamon stick 1 cinnamon stick
• 4 curry leaves 4 curry leaves
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large pot with water and bring it to a boil. Add salt to the boiling water.
2. 2.
   Carefully place the lobsters into the boiling water and cook for about 8-10 minutes, or until the shells turn bright red.
3. 3.
   Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and set aside.
4. 4.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced green chilies. Sauté until the onions are translucent.
5. 5.
   Add the mustard seeds, fenugreek seeds, turmeric powder, chili powder, ground coriander, ground cumin, cinnamon stick, and curry leaves to the pan. Stir well to combine and cook for 2-3 minutes to release the flavors of the spices.
6. 6.
   Pour in the coconut milk and tamarind paste. Stir to combine and bring the mixture to a simmer.
7. 7.
   Add the lobster meat to the pan and gently stir to coat it with the curry sauce. Cook for an additional 5 minutes, or until the lobster meat is heated through.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or Sri Lankan bread.

Treat your ingredients with care...

• Lobster — Ensure the lobsters are fresh and alive before cooking. Boil them for the recommended time to achieve tender meat.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• Adjust the amount of chili powder according to your spice preference.
• For a creamier curry, use full-fat coconut milk.
• Serve the curry with Sri Lankan roti or hoppers for an authentic experience.
• Add diced tomatoes for a slightly tangy twist.
• Garnish with toasted coconut flakes for added texture and flavor.

Serving advice

Serve the Sri Lankan Spiced Lobster Curry hot with steamed rice or Sri Lankan bread. Accompany it with a side of sambal or pickles for an extra burst of flavor.

Presentation advice

Present the Sri Lankan Spiced Lobster Curry in a vibrant serving dish, garnished with fresh cilantro. The bright red lobster meat and rich curry sauce will create an enticing visual appeal.