INGREDIENTS
Serves 4
| Tbsp. rapeseed or vegetable oil | 4 |
| Cloves of garlic sliced | 4 |
| Black mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Fenugreek seeds | ½ tsp |
| Fennel seeds | ½ tsp |
| Small cinnamon stick | 1 |
| Dried long red chillies | 2 |
| Small handful of fresh curry leaves | |
| Small shallots chopped | 2 |
| Small knob of ginger peeled and finely chopped | |
| Turmeric | 2 tsp |
| Ground coriander | 2 tsp |
| Coconut milk | 800ml |
| Fish stock | 400ml |
| Light soft brown sugar | 1 tbsp |
| Smoked cod diced | 250g |
| Fresh lobster tails sliced | 250g |
| Limes juiced | 2 |
| Small bunch of coriander chopped | |
| Salt and pepper | |
| Royal Siberian Caviar | 50g |
| Cherry tomatoes, roughly chopped | 8 |
| Crispy shallot | 50g |
Cooked with
Royal Siberian Caviar
METHOD
1. Heat the oil in a medium sized pan, over a medium heat.
2. When the oil is hot, add all the seeds, cinnamon, cloves and chilli until they start to pop, then add the curry leaves, shallots, ginger, turmeric and coriander. Gently fry for a couple of minutes, and then add the coconut milk, fish stock and sugar.
3. Bring to a simmer for 5 minutes and then stir in the cod and lobster. Cook for 3 to 4 minutes, until the cod and lobster are just cooked.
4. Add the lime juice and coriander and season with salt and pepper.
5. Divide the broth between 4 warm bowls, and serve topped with the caviar, cherry tomatoes and crispy shallots.