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Coconut Lobster Curry

2 Tablespoons coconut oil
2 onions, finely sliced
6 whole green chiles, slit lengthwise
3 cloves garlic, sliced into fine strips
20 curry leaves
1 ½ teaspoons turmeric
1 ½ teaspoons salt
4 small lobsters, cracked
2 ½ cups coconut milk
1 small bunch cilantro, chopped

Heat coconut oil in a wide pan, then saute the onion, chiles and garlic. Add 10 of the curry leaves, and keep cooking until onion is translucent. Add turmeric and salt, then coconut milk. Heat through, then add lobsters and simmer gently. Fry remaining 10 curry leaves in separate pan.
Lobsters should be cooked in 7-9 minutes, depending on size. Serve in deep dish laden with their sauce. Garnish with fried curry leaves and coriander, and serve with steamed rice alongside.

Oven Cooked Salman In Coconut Milk

4 thick salmon steaks
2.5cm/1in piece root ginger, peeled and cut into small,
very thin slices
2 large cloves garlic, peeled and cut into small, very thin slices
350g/12oz tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
(or else add 1 tb spoon red chilli powder for an indian taste)
400ml/14fl oz tinned coconut milk
salt - as per taste
2 limes, juice only
10-15 curry leafs


1. Put the fish steaks in a fairly shallow ovenproof dish
with a lid, into which they fit quite closely.

2. Scatter the ginger, garlic, tomato and chilli pepper over and around the fish.

3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.

4. Preheat the oven to 150C/300F. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks,if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.

5. Before serving scatter the curry leaves on top.

Papay Lassi

1 c Papaya; ripe, diced, mashed well
1 c Yogurt, plain
2 c -Chilled water
2 tb Lime juice
1 ts -Salt
1/2 ts Pepper
Mint; few sprigs
1/2 c-Ice cubes


Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold.

If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water.