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 Earlier writers specify tamarind juice; more recently this has been replaced by lemon juice.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.

　　

Ingredients

Makes 4 servings

　　4 lobsters

　　250 ml (1 cup) Fish Stock

　　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)

　　

Step 1

Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters' eyes. 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).

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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 Yellow Rice and Quince Sambal.

　　Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers