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Rock lobster tail curry


Curry powder

  • 2 tablespoons (30 ml) ground turmeric
  • 2 tablespoons (30 ml) ground cumin
  • 2 tablespoons (30 ml) ground coriander
  • 2 tablespoons (30 ml) ground fenugreek seeds
  • 2 teaspoons (10 ml) ground ginger
  • 2 teaspoons (10 ml) ground mustard
  • 2 teaspoons (10 ml) ground curry leaves
  • 1 1/2 teaspoons (7.5 ml) ground cardamom
  • 1 teaspoon (5 ml) ground black pepper
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) Kashmiri chili powder

Kashmiri chili oil

  • 2 tablespoons (30 ml) Kashmiri chili powder
  • 1/2 cup (120 ml) vegetable oil

Curry sauce

  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch (2.5 cm) piece ginger, minced
  • 3 tablespoons ghee, divided
  • 1 cinnamon stick
  • 4 tablespoons (60 ml) curry powder
  • 2 tablespoons (30 ml) chickpea flour
  • 1 1/2 cups (350 ml) chicken stock
  • 1 1/2 cups (350 ml) seafood stock
  • 1/2 cup (120 ml) coconut milk
  • 1 lemon, juice

Lobster tail

  • 4 small rock lobster tails
  • 4 tablespoons (60 ml) olive oil
  • 4 teaspoons (20 ml) ghee
  • Salt and Kashmiri chili powder

Swiss chard

  • 1 tablespoon (15 ml) butter
  • 2 cups (470 ml) stemmed and torn swiss chard
  • 1 lemon, zest only
  • Salt


Curry powder

Combine the turmeric, cumin, coriander, fenugreek, ginger, mustard, curry leaves, pepper, cinnamon and chili powder. Mix well.

Kashmiri chili oil

Combine the chili powder with the oil and mix vigorously until well combined. Rest to infuse, then strain through a cheesecloth and reserve for plating.

Curry sauce

1. Heat 1 tablespoon (15 ml) of ghee in a skillet over medium heat. Add onions, garlic and ginger and cook for 2-3 minutes until starting to soften. Add cinnamon stick and curry powder. Stir, then add remaining ghee and flour and stir until combined.

2. Slowly whisk in the chicken and seafood stock over the heat, continue whisking until you reach a smooth, saucy texture. Bring to a simmer and cook for 15-20 minutes, or until nicely thickened.

3. Add coconut milk and lemon juice. Cook for 1-2 minutes. Season with salt and keep warm.

Lobster tail

1. Use scissors to remove the raw lobster tail flesh from the shells.

2. Heat olive oil and ghee in a skillet over medium high heat.

3. Season lobster with chili powder and salt, then sear the tops of the tails for 1-2 minutes, while pressing down with a spatula to keep flat. Flip and cook for 2-3 minutes, then remove from heat.

Swiss chard

1. Heat butter in a pan over medium heat. Add the Swiss chard and toss well over heat until half wilted. Add lemon zest, pepper, and salt.

2. Remove from heat immediately before completely wilted.

To serve

1. On a large white plate, spoon out 2 neat rounds of the Curry Sauce, 1 at the top right, and 1 at the bottom left.

2. Place a mound of the wilted Swiss Chard to the left of the top circle of sauce.

3. Place the lobster tail down the middle, connecting both rounds of sauce. Add large drops of chili oil on both circles of Curry Sauce to finish. Serve hot.

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