As I’ve mentioned in my older posts, I cannot reiterate enough how much I love seafood. My mom in law had prepared this lobster curry during her stay here with us last year, and I absolutely loved it! The simplicity of this dish is the minimum ingredients with huge flavors which make this a totally lip-smacking dish. My mom in law learnt about this lobster masala recipe from her friend, who actually belongs to Kerala, but lives in Mumbai. Over the years she has developed this recipe and adapted it to create a Goa-Kerala fusion.
How to make lobster masala | Indian style lobster curry?
You need a freshly ground spice paste made with grated coconut and whole spices like cumin, coriander seeds, black peppercorns along with some turmeric powder. Next, saute this paste to eliminate the rawness, then add the lobster and kokum. Kokum is a very common ingredient used in South Indian cuisine. It imparts a sweet-sour taste, which is similar to tamarind, though kokum is milder. Kokum is usually added to coconut-based curries, as it enhances the taste. Pass some water through the blender, extract any spice paste, add it to the pan, along with salt, and sugar. Let it simmer for 5 minutes. Delicious lobster masala is ready to be devoured alongside some steamed rice or neer dosa, appams! Yum! If you love seafood, do give this a try, you won’t regret it 🙂
Step by step instructions to make Lobster masala | Indian style lobster curry
1.To prepare the lobster: First, twist the tail away from the body. Then twist off the claws from the body. Twist off the legs and set aside. 2.Grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a smooth paste. 3.In a nonstick pan/wok, heat oil on medium heat. Add the above masala and continuously saute on medium-low heat until the masala clumps together, about 5 minutes.
4.Add the lobster pieces and the kokum/lime juice and cook for another 3 to 5 minutes, stirring at intervals to coat the lobster well with the sauteed masala.
5.Rinse the grinder jar with water to extract as much of the masala and add it to the pan (about 1 cup).
5.Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
6.Cover the pan and let it simmer on low heat for about 5 minutes or until the desired thickness of the gravy. Do not overcook the lobster or else it will turn rubbery. For some richness, add 1/3 cup coconut milk, swirl the pan, simmer for another minute. Switch off the heat and serve lobster masala hot.
HOW TO MAKE LOBSTER CURRY?
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