Cut the lobster tails in half lengthwise with a sharp knife. Finely chop the shallots and garlic and sauté in a little oil in a wok or large shallow pan until light. Finely chop the ginger and add together with fenugreek seeds, curry leaves, cinnamon, chili powder, turmeric as well as salt and stir everything briefly. Pour in the thin coconut milk and let everything simmer, covered, for 30 minutes on low heat. Now add the lobster tails and cook for 7-10 minutes. Turn the lobsters repeatedly. Remove the cooked lobsters and keep warm. Meanwhile, toast the coconut flakes in a coated pan without fat over moderate heat, stirring constantly until golden brown. Let cool briefly and puree in a blender with half the coconut milk. Stir in lime juice and blend into curry sauce. Pour in remaining coconut milk and reduce sauce over high heat to desired consistency. If necessary, stir the starch with a little water until smooth and thicken the sauce with it. Finally, put the lobster tails back in and heat just a little more. Arrange on plates.
Preparation Tip:
Recommended side dish: rice
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