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.|
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
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.........