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.”
Lobster tikka masala
350g lobster meat
8g cumin seeds
10g fresh garlic
10g fresh ginger
75g red onion
27g cashew nuts
7g tikka spice mix
2g cumin powder
2½g garam masala powder
6g turmeric powder
80ml coconut milk
5g coriander leaves
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.
Add the crushed garlic and ginger.
On medium to low heat, add the onion and the cashew nuts and cook well.
To make the seasoning, add the tikka spice mix, cumin powder, garam masala powder and turmeric powder, and fry well.
Add tomatoes and cook for 10 minutes.
Add the coconut milk at the end.
Blend the mixture, then add the lobster pieces and cook on a medium to low flame.
Add the butter and refresh the taste with coriander leaves.
Serve hot with cumin rice.
2g cumin seeds
150g cooked basmati rice
Chopped coriander leaves
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.
Add the cooked rice and season with salt.
Reduce the heat to low and finish with freshly chopped coriander leaves.
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