The firm meat of the lobster holds up well in this curry, a Trinidadian example of the East Indian influence in the West Indies.
Tag: seafood stew
Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.