Malayan Lobster Curry

Recipe Ingredients

1 cup	237ml	Cucumber (medium)
1 lb	454g / 16oz	Lobster meat
1/2 cup	99g / 3.5oz	Ghee or butter
5 cups	312g / 11oz	Onions - chopped (medium)
2 cups	292g / 10oz	Garlic cloves - crushed (medium)
2 teaspoons	10ml	Ginger powder
1		Cayenne pepper
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Curry powder
2 tablespoons	30ml	Tomatoes - chopped (large)
3 tablespoons	45ml	Unbleached all-purpose flour
3 cups	711ml	Coconut milk
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Plum jam

Recipe Instructions

Peel and cube the cucumber; cube the lobster meat. Heat the butter and saute the onions and garlic for 10 minutes. Add the ginger, cayenne, salt, curry powder and tomatoes. Cover and cook over low heat for 10 minutes, stirring frequently. Stir in the flour and add the coconut milk slowly.

Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and lobster meat and continue cooking, over low heat, for 15 minutes.

Combine the lemon juice and jam then add to the lobster mixture, blending well. Serve hot with boiled rice.

Source:
Seattle Times 3/26/97

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