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.”



Serve hot with cumin rice.

Cumin rice



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.