Lobster curry with tamarind, roasted coconut, ginger and coriander

Serves 4
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This dish is based upon a fairly typical style of cooking that is commonly found along India's south-western coast. If lobster seems too extravagant, then you can replace it with any clean, firm-fleshed fish. I have, however, added fish sauce and sugar, which is not so traditional.

4 lobsters (allow 1 per person)
3tbsp of vegetable oil (omega)
2 medium onions, peeled and finely sliced
5cm/2in thumb of fresh ginger, peeled and diced
4 cloves of garlic, peeled and finely chopped
5 ripe tomatoes, chopped
2 red chillies, chopped, seeds included
1tbsp of toasted coriander seeds
1tbsp of caster sugar
3tbsp of fish sauce
3tbsp of tamarind water
11/2 tins of coconut milk
1 cup of unsweetened coconut flakes, gently toasted

Cook and prepare the lobsters as before. Heat the oil in a heavy bottomed pan over a medium heat. When the oil is hot, add the onions and cook gently, stirring every now and then. When the onions are translucent set aside.

Now place the ginger, garlic, tomatoes, chillies and toasted coriander seeds in a blender and blend until they form a paste. Add this to the onions in the pan. Return the pan to the heat and cook for 5 minutes.

Add the sugar, fish sauce and tamarind water and stir well, then pour in the coconut milk. Turn the heat to medium and simmer for 10 minutes. Add the cooked lobster and cook gently for 2-3 minutes until the lobster is warmed through. Ladle into a serving bowl and garnish with the toasted coconut flakes.