|Lobsters/2 medium sized lobsters||1 Large|
|Mixed spice||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Fish stock||1⁄2 Pint|
|Turmeric powder||1 Tablespoon|
|Cucumber||8 Ounce, chopped|
|Coconut||2 Ounce (Grated / Desiccated)|
|Powdered ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Dried fruit||2 Ounce|
To make the fish stock put the very small lobster claws, the head of the lobster and 3/4 pint water into a saucepan with bay leaves and a little seasoning.
Simmer gently for 20 minutes, strain and make liquid up to 1/2 pint if necessary.
Heat the margarine in a saucepan, then fry the sliced onion and garlic until just soft.
Add the flour, spices, sugar and stock and cook very gently for 5 minutes, stirring all the time.
Add the flaked lobster meat, the cucumber, coconut and dried fruit and bring to the boil, stirring well to keep a smooth sauce.
Lower the heat and cook very gently for just about 5 minutes.