Lobster is a delicacy in the western world. And fresh live lobster is also easily available. It looks like large tiger prawns available in the Asian countries. And prawns being a sought after food in the Bengali cuisine, we wanted to cook the lobster curry. For this recipe, we need:
The recipe consists of three steps:
Marinate the cleaned lobster with turmeric and salt
Sautee the onion with spices
Then mix the spices with the coconut milk, the lobster and cook to completion
On a plate with cleaned and washed lobster halves add 1 tbsp turmeric powder, one tea spoon (tsp) salt and then marinate. Set aside for about an hour. Then heat a pan or wok to medium heat and add about 2 table spoon full (tbsp) of mustard oil. When oil warms up, add the marinated lobster halves into the oil. Fry both sides till it picks up golden red color. Then remove from the heat and set aside.
Add 2 tbsp oil to the same wok and heat it up, add the dry red chili, broken to half, 1 bay leaf broken in half, the chopped onion, fry till onion softens and becomes translucent. Then add chopped garlic, chopped ginger and stir for 2-3 minutes. Add roasted cumin powder, the chili powder, the chopped tomato, about a tsp salt and stir till tomatoes mix together with spices and becomes thick paste. Then add 1 small can of coconut milk and stir for a minute. Wash the milk can with water and add into the mix, add the fried lobster halves. Then stir and cover. Let the mixture come to a boil. Then remove the cover. At this point you can adjust the consistency by adding water, if needed. Test for salt and add if needed. If you add water, then bring it to boil again. Add Bengali garam masla, mix and turn off the heat. Garnish with 2 sliced green chilies.
This completes the lobster curry. Takes about 40-45 minutes. Serve the curry with hot steamed Basmati rice or chapatti.