| • | Grind grated coconut, garlic, ginger, chillies, poppy seed to a fine paste.
|
| • | Heat oil in a cooking pan and saute onions on low heat up until the onions are light brownish in color.
|
| • | Mix the ground paste and fry until it changes golden-brown.
|
| • | Add the tomato pieces and fry until the oil evaporates.
|
| • | Now add all the spice powders except the garam spices and mix well.
|
| • | Mix in the lobster meat, table salt and the yoghurt.
|
| • | Shake and fry on high heat up briefly.
|
| • | Stir in water and bring in it to boil. Cover and allow it to simmer on low heat up until the lobster meat is cooked and tender.
|
| • | Sprinkle the garam spices and garnish with fine chopped up freshly coriander leaves.
|
| • | Serve hot.
|
