Ingredients

Lobsters: 4 approximately 250 grams each

Coconut Milk Powder: 6 table spoons

Turmeric: 1 table spoon

Red Chilli powder: 1 table spoons ( for medium hot, the proportion of red Chilli can be altered according to taste)

Cumin powder: 1 tea spoon

Coriander powder: 1 teaspoon

Salt as per taste

Sugar: half a teaspoon

Resin: 50 grams of the American variety

Tomatoes: 2 large

Chilli Garlic paste: 1 and half teaspoon

Ginger garlic paste: 1 table spoon

Onion: 2 Medium sized, finely chopped

Cooking oil preferably olive oil: 2 table spoons

Cloves:4

Elaichi: 2

Cinnamon: 1 small stick

Green Chilli: 3

Preparation

  1. Wash and clean the lobsters after getting rid of the hard chitin scale. Care should be taken to remove mud in between the appendages.
  2. Bring 500 ml of water to boil and then add the coconut powder, and stir it to homogeneity.
  3. Marinate the lobsters with half table spoon of Turmeric, red chilli powder and salt for 10 minutes.
  4. Using a non-stick cooking vessel, and after applying half a table spoon of oil sauté the lobsters for 10 min.
  5. After sautéed to a light red color the lobsters should be kept aside.
  6. Take the clove, elaichi and cinnamon and lightly grind them in a mortar and pestle.
  7. Warm quarter of table of cooking oil and shallow fry the potato (after chopping them into 8 pieces) for 5 min. Keep them aside.
  8. Finely chop the tomatoes.
  9. Warm another quarter table spoon of cooking oil in the cooking vessel, add the green Chilli, onion, tomato. Keep them aside.
  10. Take half table spoon of turmeric, ginger garlic paste along with half table spoon of oil and fry them.
  11. Once sautéed, add the the sautéed potato, onion tomato, green Chilli, and ground clove, elaichi and cinnamon, add sugar and further sauté them till the mixture appears red.
  12. Add the coconut milk and bring it to boil.
  13. Add salt to taste.
  14. Now gently add the sautéed lobsters into the boiling coconut milk.
  15. Cover the vessel and cook on low heat for 25 min.
  16. Remove the cover add the Chilli garlic paste and cook on high heat for 2 min.
  17. Serve in a bowl with white long grain rice.