LOBSTER CURRY

Cape Malays were the first to braise lobster in spices, which resulted
in this delicious curry, for which many variations exist. Earlier
writers specify tamarind juice; more recently this has been replaced by
lemon juice. For a simpler recipe, use lobster tails instead of whole
lobsters and omit the first step in the method.

4 lobsters
250 ml (1 cup) Fish Stock (see tips, below)
vegetable oil
12 pickling onions, peeled
10 ml (2 teaspoons) crushed garlic
1-2 fresh chillies, finely sliced and seeded
4-5 curry leaves
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) ground coriander
2 ml (1/2 teaspoon) turmeric
1 ml (1/4 teaspoon) ground cardamom
1 stick cinnamon
4 large, ripe tomatoes blanched, skinned, and chopped
lemon juice
salt, milled black pepper
60 ml (1/4 cup) plain yoghurt (optional)

Pull the lobsters apart to separate tails from bodies. Wash well. Cut
off fanned tail shells; set aside. Pull out the alimentary canal. Slice
tails through lengthwise (first snip through the under-shell with
scissors).
Bring the fish stock to the boil in a large saucepan, add lobster
bodies and tail fans and boil for 6 minutes (no longer or you will
overcook the legs). Remove from the pot. Pull off legs and claws, cover
and set aside with the tail fans (they will later decorate the
completed dish). Strain and retain the stock for the sauce.

Heat a little oil in a large saucepan and lightly cook the lobster tail
pieces for about 1 minute. Set aside.

Lightly brown the onions and garlic in the same pot (add extra oil if
necessary), then add the chilli, curry leaves, cumin, coriander,
turmeric, cardamom and cinnamon. Sizzle the spices for about 30
seconds, then add the chopped tomato, lemon juice, stock and a little
salt and pepper. Cover and simmer for about 10 minutes.

Just before serving return the lobster to the sauce and simmer for 2-3
minutes until cooked. Add the yoghurt and heat through. Tip into a warm
bowl, or serve directly from the pan. Garnish with the reserved tail
fans and legs, and serve with rice and Quince Sambal.

Lannice Snyman shares her tips with Epicurious:
=B7 The kindest way to kill the lobsters is to drown them first by
immersing them in fresh, cold water.
=B7 Click here for a fish stock recipe from Gourmet. Canned
high-quality stock can also be substituted.
=B7 "You can use any variety of fresh chile pepper for this recipe,"
says Snyman. "Use more or less depending on your (and your guests')
particular blast-off point."
=B7 Curry leaves, a spicy herb common in Indian cuisine, are an
essential part of the authentic flavor of this dish. "Try to find fresh
curry leaves," says Snyman, "as dried leaves tend to lose their
delicate fragrance." Curry leaves are available at www.kalustyans.com.
=B7 Instead of or in addition to the quince sambal, Snyman recommends a
number of other traditional condiments: chopped onion and tomato, any
type of Indian chutney, sliced banana tossed with shredded fresh
coconut, and sliced cucumber in yoghurt.

Makes 4 servings.