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