RECIPE OF THE WEEK: RED LOBSTER IN DEHATI MASALA

BY CHEF SURAJIT BANERJEE

EXECUTIVE CHEF,

MARASA SAROVAR BODHGAYA

INGREDIENTS:

Lobster – 1 whole

tomato -75 gms

cucumber – 25 gms

cinamon -20 gms

clove -15 gms

Spring onion -10 gms

cardamom -5 gms

refined oil -0.025 lt

lemon – 1

fennel seeds -20 gms

onion – 75 gms

Green chilli -15 gms

Ginger garlic paste -25 gms

turmeric -5 gms

Red chilli powder -10 gms

cumin – 10 gms

coriander powder -10 gms

coriander leaves -35 gms

salt -5 gms

black pepper whole -5 gms

METHOD:

Begin by preparing the lobster. Carefully crack the tails and remove the meat, reserving the shells to serve if desired. Chop the meat into small chunks and set aside .

For the masala sauce, add the oil to a large pan and place over a medium heat. Once hot, add the whole spices to the pan and fry for a few seconds until fragrant ie oil,cinnamon, cloves, cardamom pods,and fennel seeds .

Add in the sliced shallots and split chillies, then sauté for a few minutes until golden-brown.

Add the ginger and garlic paste to the pan and continue to fry for 5–6 minutes, then stir in the ground spices and cook for another 5 minutes .

Stir in the tomatoes and cover the pan with a lid. Turn the heat down and cook over a gentle heat until the tomatoes break down and the oil starts to separate from the liquid .

Meanwhile, add the lobster meat to the remaining sauce and simmer gently in the sauce for 10 minutes, adding a little water if it seems too dry.

Check for seasoning and adjust as needed. To serve, place a spoonful of the warm tomato sauce into the base of each serving dish. Divide the lobster masala between the shells if using and garnish with the crushed pepper, chopped spring onions and a few sprigs of fresh coriander .