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Lobster Malabari Recipe

Name: Koinonia South Indian Restaurants Lobster Malabari Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 to taste live lobster (or lobster tails, about 1.25–1.5 lb total); 1 cups fresh coconut, grated (or unsweetened shredded coconut); 2 pcs green chilies (adjust to heat preference); 1 tbs fresh ginger, peeled and chopped; 4 pcs fresh garlic cloves; 1 tsp turmeric powder; 1.5 tsp salt; 3 tbs coconut oil (or vegetable oil); 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional, for authentic Malabari flavor); 10 pcs curry leaves (fresh if possible); 6 pcs shallots (or small red onions), thinly sliced; 1 pcs tomato, chopped (medium); 1 tsp red chili powder (adjust to taste); 2 tsp coriander powder; 1 tsp black pepper, freshly ground; 3 cups water (or light seafood stock); 1 tsp tamarind pulp (or 1 tsp tamarind paste); 2 tbs fresh cilantro, chopped; 1 cups thin coconut milk (first thin extract) or coconut cream; 1 pcs lime or lemon wedges (optional, to serve)

Inspired by Koinonia South Indian Restaurant

Time1h

Serves3

Make Lobster Malabari Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lobster & Seafood

1 to taste live lobster (or lobster tails, about 1.25–1.5 lb total)

Marinade & Curry Base

1 cups fresh coconut, grated (or unsweetened shredded coconut)

2 pcs green chilies (adjust to heat preference)

1 tbs fresh ginger, peeled and chopped

4 pcs fresh garlic cloves

1 tsp turmeric powder

1 1/2 tsp Celtic sea salt

Curry Aromatics & Sauce

3 tbs coconut oil (or vegetable oil)

1 tsp mustard seeds

1 tsp fenugreek seeds (optional, for authentic Malabari flavor)

10 pcs curry leaves (fresh if possible)

6 pcs shallots (or small red onions), thinly sliced

1 pcs tomato, chopped (medium)

1 tsp red chili powder (adjust to taste)

2 tsp Coriander powder

1 tsp Black pepper, freshly ground

3 cups water (or light seafood stock)

1 tsp tamarind pulp (or 1 tsp tamarind paste)

2 tbs Fresh cilantro, chopped

Finishing

1 cups thin coconut milk (first thin extract) or coconut cream

1 pcs lime or lemon wedges (optional, to serve)

Method

Lobster & Seafood

Prepare Lobster

If using whole live lobster, humanely dispatch by placing in the freezer 15 minutes, then split and clean: remove tomalley if desired, split shells and crack claws to help flavors penetrate. If using lobster tails, thaw if frozen, butterfly or cut through shell to expose flesh. Reserve shells for stock if desired.

Cut lobster meat into large bite-size pieces (2–3 cm). Keep shells aside for optional stock.

Marinade & Curry Base

Make Coconut-Green Chili Paste

In a blender, combine grated fresh coconut, green chilies, chopped ginger, garlic, turmeric powder and 1/2 teaspoon of the salt with about 1/4 cup water. Blend to a smooth, thick paste. Scrape down sides and blend until well combined. Set aside.

Lightly toss lobster pieces with remaining 1 tsp salt and a pinch of black pepper. Let sit 10–15 minutes while preparing aromatics.

Curry Aromatics & Sauce

Temper Spices

Heat coconut oil in a heavy-bottomed pan or kadai over medium heat until shimmering. Add mustard seeds and let them crackle. Add fenugreek seeds (if using) and fry for 10–15 seconds until aromatic but not burnt. Add curry leaves and stir for a few seconds to release fragrance.

Sauté Shallots

Add the thinly sliced shallots and cook on medium-low heat, stirring often, until they are soft and golden (about 8–10 minutes). This builds the sweet base of the Malabari sauce.

Build the Sauce

Add chopped tomato and cook until it breaks down, about 4–5 minutes. Stir in coriander powder, red chili powder and the remaining pinch of salt. Cook for 1 minute to bloom the spices.

Add the prepared coconut-green chili paste to the pan and sauté for 3–4 minutes, stirring, until the raw smell disappears and the paste is well incorporated with the shallots and tomatoes.

Pour in 2 cups of water or light seafood stock, scraping any browned bits from the bottom. Bring to a gentle simmer, then reduce heat and simmer uncovered for 6–8 minutes so flavors meld and sauce slightly thickens.

Stir in tamarind pulp (or paste) and adjust seasoning with salt, tasting for balanced sourness and salt. If too thick, add up to 1 cup more water to reach desired consistency.

Cook Lobster

Simmer Lobster in Curry

Gently add lobster pieces into the simmering curry. Keep heat at a low simmer and poach the lobster 4–6 minutes for tails or slightly longer for larger whole-lobster chunks, until the meat is opaque, firm and cooked through. Avoid overcooking to keep meat tender.

If using reserved shells, you can add them to the curry earlier while simmering for deeper flavor, then remove shells before serving.

Finishing

Finish with Coconut Milk & Garnish

Lower the heat and stir in the thin coconut milk or coconut cream. Warm through gently for 2 minutes without boiling (to prevent curdling). Taste and adjust salt, heat, or tamarind as needed.

Turn off heat. Sprinkle chopped cilantro and scatter a few extra curry leaves on top. Serve immediately with steamed rice, appam, idiyappam or buttered naan. Offer lime or lemon wedges at the table.