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COCONUT RASAM MUSSEL CURRY
Calories per serving: 220
2 lbs mussels (washed)
2–3 tbsp coconut oil
1 can coconut milk
1/3 cup loosely packed curry leaves (about 24 individual leaves)
1 medium red onion (thinly sliced lengthwise)
3 Roma tomatoes (chopped)
3–4 dried red chilies
1 tsp cumin seeds
1 tsp mustard seeds
Heaping ½ tsp red chili, turmeric, cumin and garam masala powder
1 heaping tsp coriander powder
1 tsp asafoetedia
½ tbsp tamarind paste
1 cup vegetable stock or water
1 small squeeze of half a lemon
Cilantro (for garnish)
Bread (your choice—French or ciabatta)
1 tbsp ginger-garlic paste (mashed ginger & garlic cloves)
1. Heat the coconut oil in a pot on a medium flame.
2. Add the curry leaves, mustard seeds, dried red chilies and cumin seeds.
3. When the mustard seeds and curry leaves sputter, immediately add the thinly sliced onions and ½ tsp salt.
4. Sauté and sweat the onions until they turn translucent and light pink. (Do not brown the onions.)
5. Now add the ginger-garlic paste. Sauté this with the onions, approximately 4–5 minutes.
6. Add the coriander, turmeric, red chili, cumin, pinch of garam masala and salt. Mix everything together and sauté on low-medium heat. Keep stirring so as to not burn the spices (about 3–4 minutes).
7. Add the diced tomatoes and sauté with the mixture for about 5–6 minutes.
8. Add the vegetable stock/water and mix on a low flame. Cover the pot with a lid and let the mixture simmer for 5–8 minutes.
9. Add the coconut milk and tamarind paste to the pot and mix.
10. Taste the broth and add more salt and/or sugar to season the broth to taste.
11. Add the washed mussels and cover with a lid until the mussels are cooked, approximately 10 minutes. (Note: mussels are cooked when the shells open. Discard any unopened mussels before serving.)
12. Garnish with cilantro.
13. Serve with lightly toasted sliced bread.
TANDOORI LOBSTER ROLL
Cooking time: 20 minutes
Calories per serving: approximately 450
4 lobster tails
4 brioche top-split buns
1 cup yogurt
Half a head of red cabbage
1 bunch green spring onions (cut and separated)
1 medium red onion
½ cup mayonnaise
1 cup tikka masala sauce
½ bunch cilantro
1. Thaw lobster tails.
2. Cut each tail through the center with a knife but keep the ends attached to the tail (butterfly method).
3. Clean the inside of the lobster tails under cold water.
4. Gently pull lobster meat from the tail.
5. Mix tandoori marinade with yogurt.
6. Take the marinade and put it all over the lobster, on top and inside the shell.
7. Let the lobster tails marinate for a minimum of 3 hours.
8. While the lobster marinates, slice the red onion and pickle it by putting it in a bowl with lemon juice, salt, pepper and a little sugar. Refrigerate.
9. When ready, remove lobster tails from the fridge and bring to room temperature.
10. Turn the grill on high and add lobster tail, meat side down. Close the lid and cook for 4 minutes. Turn the lobster tails over and cook for another 3 minutes.
11. Remove lobster tails from the grill, chop them into cubes and set them aside.
12. Slice the red cabbage lengthwise and put it into a bowl. Add lemon juice, salt, pepper, mayonnaise, spring onions and green chutney. Mix.
13. Butter and toast brioche buns in a pan.
14. While the buns are toasting, take the cooked lobster meat and add it to a saucepan with a little bit of vegetable oil on high heat and add a bit of the tikka masala sauce.
15. Now, on to the assembly: put some of the green chutney on the inside of the toasted buns, add the lobster and tikka masala sauce, add the cabbage slaw, garnish with the pickled red onions and cilantro.