Chingri Machher Malai Curry (Lobster Malai Curry)

DSCN2399 ed

All my daughters are home after a long time so we all know what that means- Food Fest! 😀

If your children are anything like mine then they must be super fussy about their food likes and dislikes. She doesn’t like eating this and he doesn’t like that and ‘Mom don’t you remember I don’t eat meat anymore’ – it’s always something! As a parent it always helps to have a few moves up your sleeve.

The recipe I’m presenting today is a popular bengali dish, generally accompanied with steamed rice like many other bengali curries. You could call it my signature dish. I have been cooking this for quite a few years now and it never ceases to impress my loved ones.

Lobster (Chingri Machh, in bengali) is a delicacy in many countries across the world. It is simply delicious, looks incredibly tempting and  can make for many wonderful recipes.

Ingredients:

  • Lobster 6 (Cleaned,peeled and washed. Keep the head and tail part)DSCN2378
  • Onion 1cup (quartered)
  • Ginger paste 1tsp
  • Garlic paste 1tsp
  • Fresh coconut paste 2tbl spn
  • Turmeric powder 1 tsp
  • Chili powder 1tsp
  • Coconut milk 1.5 cup (store bought or home made)
  • Curd 3tho spn
  • Bay leaf 1
  • Ghee (clarified butter) 1 tsp
  • Cream 1/4 cup
  • Salt to taste
  • Mustard oil 1/3 cup
  • Cinnamon 1 (2″ stick)
  • Green cardamom 6
  • Cloves 12

Method:

Apply salt and 1/2 tsp of turmeric powder to the lobsters and keep aside for 15 minutes.

In the mean time, make an onion paste.

Mix turmeric, chili powder and curd and keep the mixture aside.

Heat oil in a wok. Fry the lobsters till they are red, then remove and keep aside.

Temper the same oil with 1 cinnamon stick, 2 cardamoms and 4 cloves and add the onion paste to it. As the onion turns  pink add coconut paste, ginger and garlic paste. Fry till the onion turns darkish brown. (BUT DO NOT BURN)

Add the turmeric, chili mixed curd to it. Keep sprinkling water and stirring while it’s cooking. Fry till the oil separates.

Now add coconut milk and let it boil. As it will start boiling add the lobsters and let it boil for 5 minutes on a low flame.

To prepare coconut milk at home:

Put shredded coconut and hot water in a blender. Blend till you get a thick milk consistency. Strain through a cloth. You may add hot water twice to the coconut.
Do not boil the water.

Blending Tip:

To blend anything hot in your blender first put a moist cloth under the lid then cover with the lid. This way even the vapor is soaked and you avoid any blender related disasters. 

Meanwhile dry roast and grind another 1″cinnamon stick, 4 cardamom and 8 cloves together and keep the spice mix aside.

As your lobster curry is done! Remove from heat, add a bay leaf, the ground gDSCN2420 edaram masala (spice mix) and ghee and cover for another 5 minutes.

Your malai curry is ready. Garnish with cream (for a more ‘malai’ taste) and serve hot with steamed basmati rice.

I guarantee you this dish is a crowd pleaser.  I am a hard core seafood lover myself so I have decided to upload more recipes using lobsters/prawns in the next few posts.

What is that one recipe that alwayDSCN2403 eds brings a smile on the faces of your little  ones- write in the comment section below- and I’ll add it to my ‘recipes-for-hard-to-please-children’ collection. And as always any comments, feedback and suggestions are more than welcome. Happy Cooking 🙂

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