How to cook Indian Lobster Korma
- 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
- 1/3 cup plain yoghurt
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 2-inch piece cassia bark or cinnamon stick
- 6 green cardamoms
- 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.
The Indian Lobster Korma recipe very easy to prepare and so good!
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
Preparation Method: Poached/Simmered