Lobster curry

Lobster curry

By
From
KOTO
Photographer
Michael Fountoulakis

Lizette Crabtree went to Vietnam for six weeks and stayed for over two years. The South African chef was invited to redesign the menu of the prestigious Caravelle Hotel in Ho Chi Minh City. She liked what she saw and continued working at the hotel for a year before following her passion for kite surfing and taking up the Executive Chef position at the Sailing Club Resort in Mui Ne. ‘The most important thing I learned in Vietnam is the judicious use of really basic ingredients such as salt, pepper or lemon,’ says Crabtree. She prepared this lobster curry together with two KOTO graduates from her kitchen brigade, Mr Thuan and Mr Trinh.

Ingredients

Quantity Ingredient
1 large raw lobster, (about 1 kg in total)
1 tablespoon vegetable oil
1 brown onion, diced
250g sesame seeds
250g raw cashews
2cm knob of fresh turmeric, peeled and chopped
1 tablespoon indian curry powder
750ml fish stock
1/2 teaspoon salt
1 teaspoon caster sugar
2 tablespoons fish sauce
1 tablespoon cornflour
1 small handful coriander leaves

Method

  1. The most humane way to kill a lobster is to first place it in the freezer for 30 minutes. Then stab the lobster between the eyes with a sharp knife. Alternatively, you can ask your fishmonger to kill it for you just prior to picking it up.
  2. Heat the oil in a saucepan. Add the onion and cook for 5 minutes, or until translucent. Add the sesame seeds, cashews, turmeric and curry powder. Stir for 1 minute to release the aroma of the curry spices. Add 200 ml water and simmer slowly for 1 hour. Nearly all the water will evaporate. Remove from the heat and allow to cool slightly before blending in a food processor. Strain through a sieve.
  3. Heat the fish stock together with the curry base in a large saucepan. Add the salt, sugar and fish sauce and simmer for 5 minutes.
  4. Add the lobster to the pan and cover with a tight-fitting lid. Simmer for 8–10 minutes, or until the shell turns a bright red. Take care not to overcook the lobster as it will toughen the flesh.
  5. Halve the lobsters and transfer into a serving bowl or dish and spoon the curry over the top. Garnish with coriander leaves and serve.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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