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Ingredients
- Serves 2-3 people
3 whole lobster tails
500 mg young jackfruit
80 ml coconut milk
2 stalks of lemongrass, bruised
1 piece dried tamarind
salt and sugar to taste
palm oil
1 large onion, blended
1 clove of garlic, blended
1 inch ginger, blended
1 inch turmeric, blended
1 tbsp coriander seeds, blended
1 tsp cumin seeds, blended
5 red chilies
6 bird’s eye chillies
water
Recipe Courtesy of
Asian Food Network
Asian Food Network
Lobster Tails in Coconut Gravy with Young Jackfruit
There are so many ways to prepare succulent pieces of lobster tails, but if you are looking for an aromatic, creamy version that has brings some heat to the palette, this Lobster Tails in Coconut Gravy with Young Jackfruit is the perfect dish to whip up. Tamarind and jackfruit enhances the naturally sweet flavors of lobster, while lemongrass, bird eye chillies and typical Asian spices add a touch of heat that’s offset by the creaminess of the coconut milk. Whether you have it with steamed rice or a crunchy baguette, this mouth-watering gravy will definitely make your day.
- Easy
- 25 min
- 45 min
- 15 min
- 2 steps
- 16 Ingredients
- Easy
- 2 steps
- 16 Ingredients
- 25 min
- 45 min
- 15 min
Plate and Serve!
Serve with steamed rice.
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Ingredients
- Serves 2-3 people
-
3 whole lobster tails
-
500 mg young jackfruit
-
80 ml coconut milk
-
2 stalks of lemongrass, bruised
-
1 piece dried tamarind
-
salt and sugar to taste
-
palm oil
-
1 large onion, blended
-
1 clove of garlic, blended
-
1 inch ginger, blended
-
1 inch turmeric, blended
-
1 tbsp coriander seeds, blended
-
1 tsp cumin seeds, blended
-
5 red chilies
-
6 bird’s eye chillies
-
water
Nutrition
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