Seafood tossed in a robustly-spiced paste of black cardamom, cinnamon, black pepper, cloves, whole red chilli, curry leaves and coconut milk, finished with a refreshing essence of lemon grass. For that coastal touch.
For this stir-fry dish, use a wide or large-faced pan which has relatively a thicker base (sandwich bottom) to avoid burning.
Heat oil on moderate heat. Saute garlic, followed by whole red chillies, onion, curry leaves, ginger, green chillies, lemon grass, turmeric powder and tomatoes.
Add garam masala and stir.
Now add all the seafood and toss it so that all the spices nape the seafood.
Deglaze the pan with the seafood stock and cover for about three minutes. This allows the flavours to stay well within the dish and the seafood gets quick-steamed. Sprinkle salt on the dish as required (remember that the seafood has salt as well).
When the dish is almost done, pour coconut milk and stir quickly for two minutes. Add lemon juice, coriander and crushed pepper to the stir-fry.
Serve hot, right from the pan to the plate with hot breads and some dips.
If you wish to use fresh seafood stock, simmer 500 gms shrimps and lobster shells in 1.5 litres water for 25-30 minutes. Strain and use.
An option: buy stock cubes.