West Indian Spicy Lobster Curry

Ingredients

In this West Indian adaptation, the Italian Lobster Fra Diavolo is transformed into a spicy curry by incorporating traditional West Indian spices and flavors. The dish replaces the original tomato-based sauce with a rich and aromatic curry sauce, infused with onions, garlic, ginger, and scotch bonnet peppers. The result is a fiery and flavorful lobster curry that pays homage to the vibrant cuisine of the West Indies. We alse have the original recipe for Lobster Fra Diavolo, so you can check it out.

• 2 pounds (900g) lobster tails, cleaned and cut into pieces 2 pounds (900g) lobster tails, cleaned and cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped 2 scotch bonnet peppers, seeded and finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic, grated ginger, and chopped scotch bonnet peppers. Cook for 2 minutes.
4. 4.
   Add the diced tomatoes, paprika, turmeric, cumin powder, and coriander powder. Cook for another 5 minutes, until the tomatoes soften.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Gently add the lobster pieces to the pan and season with salt.
7. 7.
   Cover the pan and let the lobster simmer in the curry sauce for about 10-12 minutes, or until the lobster is cooked through and tender.
8. 8.
   Garnish with fresh cilantro and serve hot with rice or roti.

Treat your ingredients with care...

• Lobster tails — Ensure the lobster tails are cleaned and cut into pieces before cooking.
• Scotch bonnet peppers — Handle with caution and use gloves when chopping, as they are extremely spicy. Adjust the quantity according to your spice tolerance.

Tips & Tricks

• Adjust the spiciness by adding more or fewer scotch bonnet peppers.
• For a creamier curry, substitute half of the coconut milk with heavy cream.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• If lobster is not available, you can substitute it with shrimp or crab.
• Toasting the spices before adding them to the curry will enhance their flavors.

Serving advice

Serve the West Indian Spicy Lobster Curry hot with steamed rice or warm roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the West Indian Spicy Lobster Curry in a vibrant serving dish, allowing the rich red curry to take center stage. Garnish with a sprig of fresh cilantro for an elegant touch.