Peel and cube the cucumber; cube the lobster meat. Heat the butter and saute the onions and garlic for 10 minutes. Add the ginger, cayenne, salt, curry powder and tomatoes. Cover and cook over low heat for 10 minutes, stirring frequently. Stir in the flour and add the coconut milk slowly. Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and lobster meat and continue cooking, over low heat, for 15 minutes. Combine the lemon juice and jam then add to the lobster mixture, blending well. Serve hot with boiled rice. From How To Make Good Curries by Helen Lawson Copyright 1973
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 344 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 78.4mg||24 %|
|Sodium 224.7mg||8 %|
|Potassium 760.4mg||20 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.9g|
|Protein 28g||40 %|
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Calories per serving: 507
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