Tuesday, November 8, 2011

#167 Lobsterlicious Mushroom Masala

The World's finest Lobsters come from the state of Maine. In North America, the Maine Lobster can grow to a length of 25 inches and 44 lbs and they turn a gorgeous red when cooked. I love lobster tail with a bit of melted butter and lemon. If you are a long-time lobster lover and steam them, then prepare to take your first crack at each claw and knuckle first. Seperate the tail from the body of the crustacean, and break off the tail flippers.......and so I've heard.

When it comes to handling crustaceans or fish I am feeble and will never attempt to eat whole steamed crabs or lobsters. Naturally, I was excited to purchase a Lobster tail from my seafood store since I got one cleaned and ready to cook. All I had to do was get the meat chopped and stir up this lobsterlicious dry curry. The finished product was a scintillating platter of lobster as inviting as it was spicy. The masala got a unanimous vote from R, N and V as it sparkled well on my dinner table and the platter was wiped clean at the end of the meal!!

The ingredient I  will talk about today is Coriander Powder.
If you look up the web for its description you will find many results,  one example is:
"A slightly piquant flavor with notes of orange widely used in Middle Eastern and Indian cuisines where it flavors all kinds of vegetables and meats ingredient in most curry and spice mixes."

In the seed form or powdered, the coriander is very mild in flavor. In fact, a tablespoon will prevent it from overpowering any dish and tone down the flavors to make it subtle. It blends beautifully well with garlic and chili. These seeds grow into the aromatic herb coriander leaves or cilantro which have a bit stronger flavor than the seeds. Try perfuming your perfect rice by adding 1 tspn of coriander powder to the cooking water or cilantro(coriander leaves) with the cooked rice. In India Coriander is a prominent ingredient
in Garam Masala and many Curry Powders.

Coriander Seeds are roasted and ground in a spice grinder in my home.

Ingredients:
1 Lobster tail. Shell removed, cleaned and cut up.
1 Red or Yellow Onion chopped fine.
1 lb box sliced mushrooms
3 Green Chillies chopped
1 Tomato chopped
1/2 tsp turmeric powder
1 tspn garlic chopped
1 tspn ginger paste
1 Tblspn Coriander Powder
1/2 tspn chili powder
Curry leaves- 1-2 sprigs
Tempering spices like mustard, methi seeds and red chilly
oil, salt and pepper to taste

Directions:
1. Heat oil in a wok and add tempering spices and curry leaves
2. When the mustard seeds start crackling, add the chopped onions along with chillies.
3. Saute the mixture until the onions are soft and translucent. Then add the garlic, ginger and tomatoes.


The brown powder is coriander
 
4. Saute for about 5 mins until the mixture becomes slushy and smooth.
5. Now, add th dry ingredients like turmeric, chili and coriander powder and mushrooms.
6. Add salt and pepper to taste and saute adding the chopped Lobster meat after a few minutes.
7. At this time, additional oil may be added if needed.
8. Keep Sauteing until the mixture is dry fried and looks dark brown.

9. Serve with brown or white rice or rotis. I served mine with brown rice.........

10 comments:

  1. this looks heavenly. I have all the spices, but do not have access to fresh lobster, I may try shrimp as a sub. I am not big on the shelling of lobster or crab claws either. Great pics-thanks for sharing this savory and delicious recipe.

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  2. OH-EM-GEE, that looks GOOD! Just when I thought I'd seen every possible use for lobster! Great recipe!

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  3. umm.. looks like lobster kheema masala... nice one.

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  4. Looks so good - such dark, rich colours. I love fresh ground coriander too... fabulous smell!

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  5. Wow they looks super irresistible, fantastic..

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  6. I love me some lobster and I've never had it this way. How exciting and unique! I'll have to try this out for sure.

    Lots of yummy love,
    Alex aka Ma What's For Dinner
    www.mawhats4dinner.com

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  7. Wow, i don't know if I have ever seen lobster look so good. First the picture of it fresh and then the one of it smothered in that amazing blend of spices and sauce. Absolutely divine

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  8. Oh! Dear Malli, This just looks so very good!! I know I would just love it. Blessings, Catherine xo

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  9. This is one beautiful dish. I may to substitute shrimp, is more available.
    Thank You.

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