Langouste Curry and Koji Thengai Paal Curry

Ingredients                                   Qty

lobster                                        800 gm
garam masala (whole)                  5 gm
fennel seeds                                1 tsp
onion                                         200 gm
tomato (chopped)                        150 gm
green chilli                                  5
ginger-garlic paste                       30 gm
chilli powder                               3 tsp
coriander powder                        2 tsp
turmeric powder                         1 tsp
coconut paste                             1 coconut
cashew paste                              50 gm
coriander                                   few springs
lime juice                                   1 lemon
garam masala (powder)               1 tsp

Instructions

1.   Cut the lobster into cubes. Marinate with turmeric, salt and lemon juice. Set aside.    
2.   Heat ghee, garam masala and fennel. Add onions, green chilli, ginger-garlic paste. Cook till onions are golden brown.
3.   Add the chopped tomato and powdered masala.
4.   Add coconut and cashew paste. Simmer till cooked.
5.   Add the marinated lobster cubes. Cook till done.
6.   Garnish with lemon juice and coriander leaves. Serve hot.

 

Ingredients                                   Qty

ghee                                             15 ml
aniseed                                          5 gm
cinnamon                                      1
clove                                             1
bay leaf                                          1
onions (sliced)                               300 gm
ginger (chopped)                            10 gm
garlic (chopped)                             5 gm
peppercorn                                    5 gm
chicken thigh                                 5
coconut milk                                 200 gm
coriander                                      50 gm
lemon juice                                   15 gm
salt                                              to taste

Instructions

1.   Heat ghee in a pan and add aniseed, cinnamon, clove, bay leaf, fennel and peppercorns.
2.   Add sliced onions and chopped garlic and ginger. Cook till onions are golden brown.
3.   Add chicken and salt. Sauté till the chicken is half done.
4.   Pour in fresh coconut milk and cook till done.
5.   Garnish with lemon juice, salt and coriander.