Indian Lobster Korma Recipe

Serves/Makes: 4

Ingredients:

  • 4 lobsters or crawfish, about 1 pound each
  • 3 tablespoons ghee
  • 6 tablespoons onion puree
  • 1 cup akhni stock or water
  • 1 teaspoon saffron
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt to taste

  • Marinade:
  • 1/3 cup plain yoghurt
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree

  • Spices:
  • 2-inch piece cassia bark or cinnamon stick
  • 6 green cardamoms
How to cook Indian Lobster Korma:
  • Boil the lobsters, if fresh, for 15 minutes. If frozen, thaw.
  • When cool, cleave the shells in two and pick out all the flesh. Chop it into bite-sized pieces. (Discard the shells or use them to serve the korma in.)
  • Mix the marinade ingredients in a large bowl. Place the lobster pieces in the marinade and leave for 1 hour.
  • After an hour, heat the ghee and stir-fry the onion puree for 5 minutes. Add the spices and the akhni stock, and heat to simmering.
  • Add the lobster, and cook for 10 minutes. Add the saffron, fresh cilantro, and salt to taste. Mix and serve.

Note:

The Indian Lobster Korma recipe very easy to prepare and so good!

Comments:

Korma (sometimes spelled kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist.

This recipe for Indian Lobster Korma serves/makes: 4

The Indian Lobster Korma recipe is adopted from The Homestyle Indian Cooking by Pat Chapman 1998.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Indian (more Indian recipes)

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