Friday, 7 December 2012


This dish uses most of the common vegetables Kenyans use in an ordinary curry(be it beef or chicken). The curry is called "Mchuzi" in Kenya. I did not want to complicate things in a basic curry. Bought some "Rock Lobsters" which are very known for their fleshy tails from "Aloha" in Muthithi road. The lobsters were very fresh. My kids were astonished by the looks of the lobster. My little one told" Mom, this lobster looks  like a monster". Ha! Ha! when they tried it they did not realise that it is lobster. Apart from the aroma my first born said that it almost tasted like chicken. The dish is very easy to prepare and goes well with steamed rice.

Further I did not want to waste the head part and prepared some stock. Lobster shell stock is very good which you can use in any sea food soups or curry.

Kenyan Lobster curry


Rock lobster tails- tail of one rock lobster(cut into medium sized pieces)

Ginger- garlic paste- 1 tspn

Onion- 1 medium sized(finely chopped)

Tomatoes- 2(finely chopped)

Capsicum/ green peppers- 1 (roughly chopped)

Carrots- 2(chopped_

Turmeric powder- 1 tspn

Garam masala/ Pilau masala- 1tspn

Vegetable oil- 1 tbspn

Green chillies- 2(optional)

Chopped cilantro leaves(to garnish)
Salt to taste

Rock Lobster


1. Heat the pan and add the oil.

2. When the oil is hot add the ginger- garlic paste followed by onion.

3. When the onion turns brown add in the tomatoes and add salt at this stage to make the tomatoes soft.

4. Add the carrots, capsicum and then the spices and give it a stir.

5. When the carrots are half cooked(around 1 minute) add the cut lobster and mix well.

6. Close the pan and let it cook for 2 minutes.

Note: The Kenyan carrots are very quick to cook(I mean they get cooked within 1 minute to 2 minutes). Depending on the carrots form your own place it is advisable to cook the carrots separately and then add it to the curry to avoid overcooking the Lobster.

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