Fish & Seafood Foods Pasta & Noodles Recipe

Indonesian Lobster Curry (Gulai Lobster) with Cappellini

Indonesian Lobster Curry (Gulai Lobster)

This Indonesian Lobster Curry (gulai lobster) combine the glorious Italian pasta with zesty Indonesian flavour. Warm water lobster cooked with rich, spicy coconut milk gravy then combine with pasta. 

Indonesian Lobster Curry (Gulai Lobster) with Cappellini

Ingredients

  • 5 lobster
  • 2 stalk lemongrass
  • 5 kaffir lime leaves
  • 1 stick cinnamon
  • 2 cup coconut milk
  • 1 tablespoon coconut oil

spices paste

  • 4 cloves garlic
  • 6 small shallots
  • 3 red chillies
  • 5 bird’s eye chillies
  • 1 piece fresh turmeric, peeled
  • 1 piece fresh ginger, peeled
  • 3 candlenuts
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 5 whole cloves
  • salt to taste
  • 1 tablespoon coconut oil

Direction

  1. Put all the spice paste ingredients in blender or food processor and process to a smooth paste.
  2. Heat oil in a large skillet over medium-high heat. Add spices paste, lime leaves, lemongrass and cinnamon stick. Cook for about 5 minutes or until fragrant, stirring occasionally.
  3. Add lobster and coconut milk, cook until lobster cooked through about 10 minutes. Transfer cooked lobster to baking sheet. Remove meat from the tail, set aside.
  4. Strain sauce into a large bowl, pressing on solids to extract as much much liquid as possible. Transfer sauce back to skillet. Cut lobster meat into the bite-size pieces, add to the sauce and gently rewarm over low heat.
  5. Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and transfer to the sauce, toss over medium-high heat until pasta coated with the sauce, about 1 minute. Transfer to serving plate and serve immediately.

 

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