This recipe is from Luke Adams at Caffe L’affare in Auckland. Depending on the size, allow for 2 to 4 kōura per person for an entree-sized serving. Most of the meat is in the tail, but it’s worth cracking the claws and Luke also recommends sucking out the “mustard” from the head. INGREDIENTS 4 … Continue reading Recipe: Koura in a spicy coconut sauce