4 large lobster tails cleaned, flesh removed and cut into chunks
½ can coconut cream
½ large or one small white onion chopped
2 tsps tumeric
1 tsp fresh minced ginger
3 tsps fresh minced garlic
Himilayan salt to taste
a squeeze of fresh lemon juice
1 cup tomatoes skinned and grated
2 heaped tsps healthy curry spice
cracked black pepper
the tip of a teaspoon of stevia powder
olive oil for frying
butter for frying
1 tsp cayenne pepper
1 tsp chilli flakes
1 tsp ground coriander powder
1 tsp cumin powder
2 small red bird eye chilies chopped


Sauté the onion, garlic, ginger and chilies in a saucepan with olive oil and butter. Add all the spices, sweetener, pepper and salt. Continue to sauté for a few minutes. Add the tomatoes and reduce until there is very little liquid. Liquidize the mixture and return it to the saucepan. It should look like a thick curry paste. Add the coconut cream and stir well. Add a squeeze of fresh lemon juice. Simmer on low for a few minutes until the sauce has reduced slightly. Add the crayfish and simmer until cooked.

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