<span>Lactose-free and fibre-rich coconut milk can be used as a base for curries, smoothies and desserts. To make your own, simply blend unsweetened coconut flakes with hot water, pour through a strainer, squeeze through a cheese cloth and refrigerate. Chef Timothy, from Burger & Lobster in Dubai, says: “I love working with coconut milk because of its adaptability. You can use it with prawns, beef, chicken and, of course, lobster. Savoury meals aside, even sweet dishes get a lot of depth from coconut milk.”</span> <span><em>Ingredients</em></span><br/> <span>350g lobster meat<br/> 6g ghee </span> <span>8g cumin seeds </span> <span>10g fresh garlic </span> <span>10g fresh ginger <br/> 75g red onion </span> <span>27g cashew nuts </span> <span>7g tikka spice mix<br/> 2g cumin powder<br/> 2</span><span>½</span><span>g garam masala powder </span> <span>6g turmeric powder</span> <span>180g tomatoes <br/> 80ml coconut milk</span> <span>5g coriander leaves <br/> 25g butter</span> <span><em>Method</em></span> <span>Cut the lobster meat into four equal parts for ease of serving. Heat two tablespoons of ghee in a pan and fry on medium heat with the cumin seeds.<br/> Add the crushed garlic and ginger.</span> <span>On medium to low heat, add the onion and the cashew nuts and cook well. </span> <span>To make the seasoning, add the tikka spice mix, cumin powder, garam masala powder and turmeric powder, and fry well.</span> <span>Add tomatoes and cook for 10 minutes.</span> <span>Add the coconut milk at the end.</span> <span>Blend the mixture, then add the lobster pieces and cook on a medium to low flame.</span> <span>Add the butter and refresh the taste with coriander leaves.</span> <span>Serve hot with cumin rice. </span> <span><em>Ingredients</em></span><br/> <span>7g ghee<br/> 2g cumin seeds </span> <span>2g ginger <br/> 150g cooked basmati rice</span> <span>5g salt<br/> Chopped coriander leaves<br/> to garnish</span><br/> <span><em>Method</em></span><br/> <span>Heat the ghee in a medium-sized saucepan over medium-high heat. Drop in the cumin seeds, fresh ginger and cook until they splutter. Do not allow the cumin seeds to burn or become dark brown.<br/> Add the cooked rice and season with salt. </span> <span>Reduce the heat to low and finish with freshly chopped coriander leaves.</span> <span>________________________</span> Read more of our recipes: <strong><a href="https://www.thenational.ae/lifestyle/food/recipe-egyptian-koshari-balls-1.757166">Recipe: Egyptian koshari balls</a></strong> <strong><a href="https://www.thenational.ae/lifestyle/food/recipe-seafood-mesclun-and-fennel-1.753293">Recipe: Seafood, mesclun and fennel salad</a></strong> <strong><a href="https://www.thenational.ae/lifestyle/food/my-key-ingredient-sumac-1.732673">Recipe: Grilled sumac baby chicken breast with tabbouleh</a></strong> <span>________________________</span>