|This was a dinner that I cooked for myself one evening after work using ingredients left over from dishes at work that day. I surprised myself with how satisfying a dish I made and how easy it was to cook.|
250g white asparagus
200g lobster tail
1 bird's eye chilli
1 small piece of ginger
sesame seeds (optional)
* Don't use cheap commercial 'curry powder' for this. Either source a fresh mix from an Indian store or make up your own using dhania, jeera, garam masala, haldi, chilli powder, asafoetida and mace.
|Serve the lobster with the soup and curry salt, preferably on a black plate. The sesame seeds are an optional extra element in this dish, used to accentuate the colour contrast between the black of the plate and white of the soup and to add a little crunchiness to the texture of the dish.|
All in all a very satisfying dish, especially when you consider that when I made it first it was simply knocked together from leftovers.