25 g butter
Salt
450 g sweet potatoes, cut into cubes 1 cm
15 ml dry sherry
1 lobster meat cut into cubes
Curry Sauce:
1 tbsp vegetable oil
50 g chopped onion
1 tbs minced garlic
2 tsp shrimp paste
1 dried chili pepper
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp lemon grass
1 tsp ground ginger
2 tsp minced lemon zest
2 tbsp chopped fresh coriander
1 tsp salt
1 tsp ground turmeric
2 tsp sweet paprika
For the curry sauce - heat the oil over medium heat. Add the onion and garlic and fry for 5 minutes or until tender. Add the shrimp paste and stir well. Fry for a further 3 minutes and remove from heat. Chilli, cumin seeds and coriander and lemon grass grind into powder. Mixture of onions and shrimp mix. Add the ground spices, ginger, lemon rind, fresh coriander, salt, turmeric and paprika.
Melt the butter over medium heat and add sweet potatoes. Simmer 15 minutes. Stir in curry sauce and dry sherry. Add the diced lobster and cook another 2-3 minutes
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