Swarna’s Lobster Curry with Summer Sweet Corn: Flavor on the Fly, Maine

In episode 2 of Flavor on the Fly, a Flylords original series, chef and angler, Ranga Perera explores Maine. Through fishing, food, and new friends Ranga dives deep into Maine and its abundant resources and vast natural beauty. From pristine lakes to jagged rocky beaches, the diversity in Maine and its fisheries immediately became apparent. One moment you can be standing in a river casting for smallmouth and trout, the next fighting off waves in search of a striped bass. As Ranga explored Maine, the passion of its communities and their support for one another immediately became apparent. Everything from sampling local hops at Oxbow Brewing to combing through local fish markets with Chef Cara exemplified Maine’s natural resources. 

Ranga’s unique ability to tie in new places and ingredients with his Sri Lankan heritage is truly special. In Maine, he quickly adapted from a more traditional Sri Lankan crab curry to a new take on this dish. He incorporated lobster and summer sweet corn to create a mouth-watering curry, playing with the balance of heat and sweetness. We asked Chef Ranga for a version of this recipe for home. Below is Ranga’s Swarna’s Lobster Curry with Summer Sweet Corn and a curry powder recipe worthy of any curry dish. This recipe draws from the local ingredients and communities of Maine and pays tribute to Ranga’s roots. It’s the perfect summer recipe we can’t wait to cook ourselves. 

Swarna’s Lobster Curry with Summer Sweet Corn Recipe

Serves 3-4

Homemade Unroasted Sri Lankan Curry Powder Recipe

Ingredients:

• 4  Tablespoons Whole Coriander Seeds
• 2  Tablespoons Whole Cumin Seeds
• 2  Tablespoons Whole Black Peppercorns
• 1  Tablespoon Black Mustard Seeds
• 2  Teaspoons Whole Cloves
• 2  Teaspoons Cardamom Seeds
• 1  Teaspoon Whole Fennel Seeds
• 2 Tablespoons Basmati Rice

Directions:
1. Combine all the ingredients in a mortar and pestle, or a spice grinder, and blend
to a fine powder. Store in an airtight container for up to a few months.

Swarna’s Lobster Curry with Summer Sweet Corn Recipe

Preparation Time: 15 minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients:

• 5-6 Pounds of Fresh Lobster or Dungeness Crab, Processed and cut into pieces
  (ask your favorite seafood vendor to clean the live shellfish for you; many Asian
  seafood markets in larger cities offer this service)
• ¼ Cup Fresh Grated Coconut
  or 4 Tablespoons Unsweetened, Fine Desiccated Coconut
• 6 Fresh Peeled Garlic Cloves, Minced
• 2 Tablespoons Fresh Grated or Minced Organic Ginger
• 1 Tablespoon Fine Ground Rice Flour
• 2 Tablespoons of Unroasted Curry Powder (Recipe above)
• 1 Yellow Onion, Finely Chopped
• 1 Teaspoon Cayenne Chili Powder, more if you like it spicy
• 1 Teaspoon Turmeric Powder
• 2 Teaspoons Hungarian Paprika, or regular Paprika
• 1 14 Ounce can of unsweetened Coconut Milk, Organic preferred
• 8-10 Fresh Curry Leaves
• 1 2-inch stick of Sri Lankan Cinnamon or Mexican Canela
• 1 Cup Water
• 4 Tablespoons Coconut Oil or a neutral cooking oil
• 2 Ears of Fresh Sweet Summer Corn, Cut off the Cob
  Salt and Black Pepper to Taste

Directions:
1. In a large pot, melt about 3 tablespoons of Coconut Oil over Medium Heat.
Once melted, add Chopped Onion and stir until translucent and soft, about 3-
4 Minutes.

2. Add Grated Ginger, Minced Garlic, and Cinnamon Stick to the pot, and
continue to sauté until fragrant, about 2 minutes.

3. Add the Curry Powder, Cayenne Pepper, Turmeric Powder, Paprika, Grated
Coconut, and Curry Leaves, continuing to sauté for another 2 Minutes.

4. Add the Water and the Rice Flour, stirring constantly, and bring to a boil over
Medium High heat.

5. Add the Lobster and the Coconut Milk, and stir until well combined.

6. Place lid over the pot, reduce heat to Medium and simmer the Lobster for
15-20 minutes until the shells turn red and the meat is cooked through. Make
sure to stir the lobster 1-2 times during the simmering process.

7. Once the Lobster is cooked through, add Salt and Pepper to taste, turn off the
heat, and allow the curry to sit for a bit, covered.

8. While the Curry sits, add the remaining Coconut Oil to a sauté pan over
Medium High Heat until melted. Add the Fresh Corn and sauté until cooked
through and the kernels have a touch of Golden Brown color on the outside.
Season to taste with Salt, and turn off the heat.

9. Add the Corn to the Lobster Curry, and stir until well combined.

10. Serve the Lobster Curry warm over steamed Basmati rice, and enjoy!

Thank you to Ranga Perera and our incredible sponsors for making this possible.

YETI, Costa Sunglasses, Grundens, Breeo, Benchmade, WhistlePig Whiskey, Stio, Orvis, and Buff

Flavor on the Fly Episode 2: Maine

Flavor On The Fly: Q&A With Ranga Perera