Recipe: Lobster tikka masala with cumin rice

Chef Timothy, from Burger & Lobster Dubai, shares a recipe that uses one of his favourite ingredients: coconut milk 

Lactose-free and fibre-rich coconut milk can be used as a base for curries, smoothies and desserts.

To make your own, simply blend unsweetened coconut flakes with hot water, pour through a strainer, squeeze through a cheese cloth and refrigerate. Chef Timothy, from Burger & Lobster in Dubai, says: “I love working with coconut milk because of its adaptability. You can use it with prawns, beef, chicken and, of course, lobster.

Savoury meals aside, even sweet dishes get a lot of depth from coconut milk.”

Ingredients

  • 350g lobster meat
  • 6g ghee
  • 8g cumin seeds
  • 10g fresh garlic
  • 10g fresh ginger
  • 75g red onion
  • 27g cashew nuts
  • 7g tikka spice mix
  • 2g cumin powder
  • 2½g garam masala powder
  • 6g turmeric powder
  • 180g tomatoes
  • 80ml coconut milk
  • 5g coriander leaves
  • 25g butter

Method

  • Cut the lobster meat into four equal parts for ease of serving. Heat two tablespoons of ghee in a pan and fry on medium heat with the cumin seeds.
  • Add the crushed garlic and ginger.
  • On medium to low heat, add the onion and the cashew nuts and cook well.
  • To make the seasoning, add the tikka spice mix, cumin powder, garam masala powder and turmeric powder, and fry well.
  • Add tomatoes and cook for 10 minutes.
  • Add the coconut milk at the end.
  • Blend the mixture, then add the lobster pieces and cook on a medium to low flame.
  • Add the butter and refresh the taste with coriander leaves.

Serve hot with cumin rice.

Cumin rice

Ingredients

  • 7g ghee
  • 2g cumin seeds
  • 2g ginger
  • 150g cooked basmati rice
  • 5g salt
  • Chopped coriander leaves to garnish

Method

Heat the ghee in a medium-sized saucepan over medium-high heat. Drop in the cumin seeds, fresh ginger and cook until they splutter. Do not allow the cumin seeds to burn or become dark brown.

Add the cooked rice and season with salt.

Reduce the heat to low and finish with freshly chopped coriander leaves.


About Naufal Khan

Publisher & editor of Indian Spice.

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