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

Main Ingredient: Lobster
Preparation Method: Poached/Simmered
Cuisine: Indian