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ArticlesAreaDelicious Lobster Curry with a Spatter of Coriander
Submitted by Jason on Saturday Dec 23, 2006 and viewed 544 timesTotal Word Count: 433
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My temples thud, my pulses boil,
I'm sick of song, and ode, and ballad
Pour it on a lobster curry every time
With a splatter of coriander once & for all.
"My temples thud, my pulses boil,
I'm sick of song, and ode, and ballad
Pour it on a lobster curry every time
With a splatter of coriander once & for all..."
Food for me is something which is always on the first priority. I am not at all choosy about food. Whenever the word food comes I become sensible about the taste and the subsequent recipes.
Sometimes it might all so happen that, just by reading the name I fall fully attentive to that treat; sometimes the known one also tops my favorite food list. Likely delicious lobster curry is my all time favorite one with a medley of coriander.
Following is the method of preparing lobster curry for 10 persons.
Ingredients Required:
1. 1 and 1/2 kg lobster
2. 3 cups cocoanut milk
3. 2 medium size onions
4. 1 tablespoon ginger paste
5. 2 teaspoons chopped garlic
6. 2 tablespoons green chili properly minced
7. 1/2 teaspoon red chili powder
8. 4 bay leaves
9. 2 teaspoons sugar
10. 1 teaspoon turmeric powder
11. 3 cardamom
12. 1 teaspoon chopped Cinnamon
13. 6 whole cloves
14. 2 tablespoons cooking oil (preferably peanut or sunflower oil)
15. Salt as per the taste
16. 1 teaspoon vinegar
Preparation:
At first wash the lobster very carefully with the tepid water. Then brush the lobster with some turmeric powder, 1/2 teaspoon of salt and 1 teaspoon vinegar. Keep them in a bowl fully covered for at least 15 minutes to have an extra taste to the lobster.
Now, give some oil in a skillet and fry the lobster properly from all the sides until they become brown. Once done, please keep them aside.
After that make garlic and ginger paste. Chop the onions and grind the cardamom, cinnamon and cloves in a grinder. In the same frying pan, put some sunflower oil and heat it. Put the chopped onions into the pan when the oil totally hot. Fry the onions to a light brown. Now add the garlic-and-ginger paste, bay leaves, red chili powder and green chili paste and fry about for 15 minutes at a low heat.
Thereafter, add the lobsters in the skillet and fry for another 10 minutes or so. When they are completely coated with the spices, please give the grinded ground spices (cardamom, cinnamon and cloves), sugar, cocoanut milk and salt in this mixture.
Now, cover the vessel and keep it there on the oven for 20 minutes at a medium heat. So, the mouthwatering lobster curry is ready to be served for.
Splatter the coriander leaves on the curry.
I'm sick of song, and ode, and ballad
Pour it on a lobster curry every time
With a splatter of coriander once & for all..."
Food for me is something which is always on the first priority. I am not at all choosy about food. Whenever the word food comes I become sensible about the taste and the subsequent recipes.
Sometimes it might all so happen that, just by reading the name I fall fully attentive to that treat; sometimes the known one also tops my favorite food list. Likely delicious lobster curry is my all time favorite one with a medley of coriander.
Following is the method of preparing lobster curry for 10 persons.
Ingredients Required:
1. 1 and 1/2 kg lobster
2. 3 cups cocoanut milk
3. 2 medium size onions
4. 1 tablespoon ginger paste
5. 2 teaspoons chopped garlic
6. 2 tablespoons green chili properly minced
7. 1/2 teaspoon red chili powder
8. 4 bay leaves
9. 2 teaspoons sugar
10. 1 teaspoon turmeric powder
11. 3 cardamom
12. 1 teaspoon chopped Cinnamon
13. 6 whole cloves
14. 2 tablespoons cooking oil (preferably peanut or sunflower oil)
15. Salt as per the taste
16. 1 teaspoon vinegar
Preparation:
At first wash the lobster very carefully with the tepid water. Then brush the lobster with some turmeric powder, 1/2 teaspoon of salt and 1 teaspoon vinegar. Keep them in a bowl fully covered for at least 15 minutes to have an extra taste to the lobster.
Now, give some oil in a skillet and fry the lobster properly from all the sides until they become brown. Once done, please keep them aside.
After that make garlic and ginger paste. Chop the onions and grind the cardamom, cinnamon and cloves in a grinder. In the same frying pan, put some sunflower oil and heat it. Put the chopped onions into the pan when the oil totally hot. Fry the onions to a light brown. Now add the garlic-and-ginger paste, bay leaves, red chili powder and green chili paste and fry about for 15 minutes at a low heat.
Thereafter, add the lobsters in the skillet and fry for another 10 minutes or so. When they are completely coated with the spices, please give the grinded ground spices (cardamom, cinnamon and cloves), sugar, cocoanut milk and salt in this mixture.
Now, cover the vessel and keep it there on the oven for 20 minutes at a medium heat. So, the mouthwatering lobster curry is ready to be served for.
Splatter the coriander leaves on the curry.
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