Goan lobster curry

Goan lobster curry

A really quick and easy seafood curry that would work well with prawns as well as lobster. Serve with pilau rice.


  • 50ml/2fl oz olive oil
  • 2 small onions, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp mango powder
  • 1 stick cinnamon, broken up
  • 3 garlic cloves, chopped
  • 1 red chilli, finely chopped
  • 100g/3½oz fresh coconut, grated
  • 400ml/14fl oz coconut milk
  • 4 tsp tamarind paste
  • 675g/1lb 8oz cooked lobster, meat removed and cut into large pieces
  • 1 small bunch coriander, chopped
  • salt and freshly ground black pepper

Preparation method

  1. In a large pan, heat the oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, fresh coconut and coconut milk. Bring to the boil, then add the tamarind paste and simmer for 3- 4 minutes.

  2. Stir through the lobster meat. Cook until the lobster is warmed through, then sprinkle over the coriander and season to taste with salt and pepper.

James Martin recipes from James Martin’s Food Map of Britain

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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