Dining

Michael’s Quick, Easy and Delish Dish for the Weekend

lobster curry

By Michael Minorgan for Curtains Up

www.globalgourmets.ca

Malay Lobster Curry

It’s that special time of year when these delicious crustaceans flood our fish tanks all over the city. Unfortunately for us some seasons do not offer the best prices or the bargains we expect. Not so this spring. These delicious creatures of the sea are available at bargain prices, as low as $5.99 lb last week at the IGA. I also saw them the other day at the Asian market in Cotes des Neiges Plaza at a regular price of $6.99 lb!

I know lobster purists will always say that the best way to enjoy lobster is to treat it simply by grilling or steaming it and serving it with melted garlic butter and fresh lemon. They may be right, but rightly or wrongly my taste buds demand a more adventurous approach. As you may know I like to wander the globe in search of bolder and different flavours. This recipe from Malaysia, a land of amazing curries, is one I have researched and changed a little. I am actually going to try it myself this weekend. So if you dare to join me we can experiment together. Let me know if it is as good as it seems .I have added a bonus recipe this week for a deliciously refreshing lychee and lime sherbet that goes great with this spicy curry and you don’t even need an ice cream maker to prepare it….Enjoy!

Malay Lobster Curry

Marinade

1 lobster

3 tbsp coconut milk
pinch of salt
pinch of sugar
1/tsp ginger paste

Curry Sauce
1 1/2 tbsp mustard oil
3 tsp onion paste
1/2 tsp ginger paste
1/2 tsp garlic paste
3/4 tsp green chilli paste
3 tsp tomato puree
1-2 whole cardamom
1-2 cinnamon sticks
1-2 cloves
12 tbsp coconut milk
½ cup lobster stock
salt  to taste

Method

De-shell the lobster and put only the shell into a pot of boiling water with some roughly chopped carrots onions and celery to make stock, let it simmer for at least an hour.
Now devein the lobster meat land dice it into bite size pieces.
Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger.
Mix well and put it in the fridge for half an hour.Heat oil in a vessel.
Add the onion paste, saute, then add the ginger paste, garlic paste and green chilli paste.
Cook till it becomes brown in colour. Add the tomato puree, mix well.
Then add the cardamom, cinnamon and cloves.
Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesnt curdle.
Let this simmer for 6-7 minutes then add salt.
Now add the marinated lobster, stir gently.
Finally, add the stock and let the lobster cook for about 6-8 minutes until the gravy becomes thick.
Serve hot with steamed jasmine rice.

lychee sherbe

Lychee and Lime Sherbet

Ingredients

 3 x 400g cans lychees in syrup

50g sugar

1  white

zest from 2 limes , juice from 1

Preparation

 Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.

Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring – don’t worry if the mix isn’t perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.

Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whiz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

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