.


  COAST CUISINE  

  SINDBAD HOTEL MALINDI LOBSTER

 

 Coastweek   Kenya


.

 
 
 

.

.

SINDBAD HOTEL LOBSTER WITH
CUCUMBER AND LIME SALAD

Coastweek - - Denise Waterman from Muscat, Oman, writes:

"This recipe came from the excellent Goan chef who used to prepare the
most delicious Sunday curry and buffet at the Hotel Sindbad, Malindi,
during the late 1960s. We shared a holiday house in Watamu and would
always make a point of spending Sunday at the Sindbad ..."

.

INGREDIENTS: (serves six - or four 'hungry' guests !)

  • two 750-900g cooked Lobster

  • two table spoons of groundnut oil

  • one onion, chopped

  • three garlic cloves, crushed

  • one sliver of fresh root ginger, finely grated

  • two green chillies, seeded and chopped

  • three table spoons of good quality curry paste

.

For the Cucumber and Lime Salad

  • one cucumber

  • two limes

  • salt to taste

.

METHOD:

  1. Pre-heat oven to 150 degrees Celsius.

  2. Remove meat from cooked Lobster and place shells on baking tray and warm in oven

  3. Peel cucumber and cut into thick slices. Overlap slices on plate and sprinkle with lime juice and some salt

  4. Heat oil in large, deep frying pan. Add onion, garlic, ginger and chillies and fry for five minutes, until soft.

  5. Add masala paste and fry for two or three minutes.

  6. Fold in the lobster meat and cooked until heated through.

  7. Spoon the mixture back into the lobster shells and serve with the cucumber and lime salad, garnished with lime wedges.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

.

.

 

Copyright '96, '97, '98, '99, '00, '01, '02, '03, '04, '05, '06, '07, '08, '09, '10, '11, '12.
Coastweek Newspapers Ltd.  All rights reserved.

Comments and questions:
info@coastweek.com

.