From mustardy lobster to sweetened bitter gourd, we’re playing with some knockout flavours on this week’s Foodshala.
Prep time: 30-40 mins
Cooking time: 15 mins Ingredients 1 tbsp ginger-garlic paste 2 tbsp pommery mustard 1 tbsp lemon juice 1 tsp turmeric powder 2 lobsters, meat of 2 tbsp oil 1 tsp paanch phoran (a mix of five seeds – fenugreek, nigella, cumin, black mustard and fennel) 5-6 cloves 1 tsp yellow chilli powder 1 tsp curry powder 1/2 cup fried onion paste* 1 tsp kokum water or tamarind juice 4 tbsp coconut cream 2 green chillies, slit grated fresh coconut, for garnishing salt Method: 1. Mix together ginger-garlic paste, pommery mustard, lemon Juice, turmeric powder and add salt to taste. Marinate lobster meat in mixture for at least 30 minutes. 2. Heat oil in a non-stick pan. Add paanch phoran and cloves. When seeds begin to crackle, lower heat and add chilli and curry powders. Sauté for a few seconds. 3. Add onion paste. Stir for a minute, then add lobster along with marinade and kokum water or tamarind juice. 4. Cook for about 10 minutes, stirring frequently until lobster is done. 5. Drizzle coconut cream over and garnish with green chillies and coconut. Serve hot. *To make your own, fry some onions until golden brown, drain on absorbent paper, then blitz in a food processor with little water to make a smooth paste.