This lobster masala is a scrumptious Indian Style lobster preparation made with freshly grated coconut and spices!
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?
- Step by step instructions to make Lobster masala | Indian style lobster curry
- HOW TO MAKE LOBSTER CURRY?
- Lobster Masala | How To Make Indian Style Lobster Curry
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?
Lobster Masala | How To Make Indian Style Lobster Curry
Ingredients1x2x3x
- 2 steamed lobsters
- 1/2 cup freshly grated coconut
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp peppercorns
- 5-6 pieces of kokum or1 tbsp lime juice
- 3 tbsp oil
- 1/2 tsp salt or to taste
- 1 tsp sugar optional
Instructions
- 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.
- Grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a smooth paste.
- 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.
- 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.
- Rinse the grinder jar with water to extract as much of the masala and add it to the pan (about 1 cup).
- Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
- 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.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Lobster Masala | How To Make Indian Style Lobster Curry
Ingredients
- 2 steamed lobsters
- 1/2 cup freshly grated coconut
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp peppercorns
- 5-6 pieces of kokum or1 tbsp lime juice
- 3 tbsp oil
- 1/2 tsp salt or to taste
- 1 tsp sugar optional
Instructions
- 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.
- Grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a smooth paste.
- 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.
- 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.
- Rinse the grinder jar with water to extract as much of the masala and add it to the pan (about 1 cup).
- Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
- 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.
Notes
This luscious, creamy and delicious, thick mango lassi, an Indian version of a mango smoothie, requires only a few ingredients and tastes heavenly! Deliciousness in a glass!
Mango lassi is essentially an Indian mango yogurt drink. You should definitely make the most of the mango season by making this really easy mango lassi recipe. But even if mangoes are not in season, you can still enjoy this lassi by using canned mango pulp, or frozen mango pulp easily available in Indian stores. Alphonso mangoes are undoubtedly the best to make milkshakes, lassi’s or any kind of mango based desserts.
- MANGO LASSI INGREDIENTS
- If you enjoyed this mango lassi drink | aam lassi, here are some more delicious recipes using canned mango pulp. Feel free to substitute the pulp with fresh mangoes
- How to make Indian mango lassi with pulp?
- HOW TO MAKE MANGO LASSI RECIPE?
- Mango Lassi Recipe (Using Mango Pulp) | How To Make Mango Lassi
MANGO LASSI INGREDIENTS
Indian mango lassi is made by blending yogurt, mangoes, sugar and some milk and is usually flavored with cardamom powder. Lassi is a perfect beverage to beat the summer heat, it is cooling and refreshing!
A savory lassi is made by blending yogurt, water, salt and spices such as roasted cumin. It is generally consumed along with meals in India.
Then there is sweet lassi, with added sugar and flavorings such as cardamom, kewra water, rose water etc. The sweet lassi is topped with some fresh cream. Nothing beats a tall glass of lassi, be it the plain sweet lassi, rose lassi, mango flavored lassi or any other kind of lassi. I love ’em all!
To make this mango lassi recipe , I have used canned Alphonso mango pulp which also gives a gorgeous yellow hue to this lassi drink. The pulp is already sweetened, though I still added about 2 tbsp of honey. Feel free to add sugar or any natural sweetener as per your desired sweetness.
I am sure, by now you guys know that I love mangoes, considering the number of posts that I have published related to mangoes 🙂 This is just another of my favorite drinks!
If you enjoyed this mango lassi drink | aam lassi, here are some more delicious recipes using canned mango pulp. Feel free to substitute the pulp with fresh mangoes
- Mango falooda
- Mango Parfait
- Eggless Mango Cake
- Eggless Mango Semolina Cupcake
- Mango Cream
- Pune’s Mango Mastani (Thick mango milkshake)
- Mango Swirl Ice cream
How to make Indian mango lassi with pulp?
1.In a blender, add 2 cups chilled yogurt, 2 cups mango pulp, or fresh chopped mango pieces, 1/2 tsp cardamom powder (optional) 1/4 cup cane sugar (depends on the sweetness of the mangoes), ice cubes (optional), 1/4 cup milk and blend until smooth and frothy. Check for sweetness and add more sweetener if required, if it is too thick for you, add few more tablespoons of milk and blend once again.
2.Serve chilled in tall glasses, garnish with slivered almonds/pistachios, more cardamom if desired and mint leaves. Or you may refrigerate the mango lassi until ready to serve.
HOW TO MAKE MANGO LASSI RECIPE?
Mango Lassi Recipe (Using Mango Pulp) | How To Make Mango Lassi
Ingredients1x2x3x
- 2 cups chilled dahi/yogurt
- 2 cups mango pulp, or fresh mangoes, chopped
- 1/2 tsp cardamom powder, optional
- 1/4 cup cane sugar/honey/agave nectar, adjust as per desired sweetness, depends on the sweetness of the mangoes
- Ice cubes, optional
- 1/4 cup milk, or as required to adjust the consistency
- Mint leaves and slivered almonds, for garnish
Instructions
- In a blender, add the first 6 ingredients and blend until smooth and frothy. Check for sweetness and add more sweetener if required, if it is too thick for you, add few more tablespoons of milk and blend once again.
- Serve chilled in tall glasses, garnish with slivered almonds/pistachios, more cardamom if desired and mint leaves. Or you may refrigerate the mango lassi until ready to serve.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
