Lobster Malaikari

Name: How to cook Lobster Malaikari - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Lobster Malaikari

#mychildhoodrecipe Golda chingri malaikari is an iconic Bengali dish . This immensely popular and evergreen dish was undoubtedly the star of our Bengali New year since our childhood.Our Poila Baisakh feast was incomplete without this malaikari of lobsters simmered in sweet coconut milk by my mother. So have tried to make better what she always make best. So satiate your malaikari craving with my mom’s recipe

Ingredient

Food ration :

4 people

Cooking time :

1 hr

lobsters

1 tsp

turmeric powder

1 tsp

Salt to taste

1/4 tsp

Sugar to taste

1 tbsp

ghee

5 tbsp

vegetable oil

1 tsp

kashmiri red chilli powder

large onion paste

1 tsp

ginger paste

1 tsp

garlic paste

bay leaves

cinnamon stick

cardamom

cloves

1 cup

canned coconut milk

Cooking instructions

* Step 1

Shell and devein the lobsters, leaving the flavourful head intact. You may remove the stomach of the prawn, located near its head. Coat lobsters and claws with 1 tsp salt and ½ tsp turmeric powder, and set aside.

* Step 2

Heat vegetable oil in a pan. Once hot, lower the lobsters and claws one by one, and fry them in batches for about 45 seconds on each side. The longer you cook lobsters the tougher they’ll become, so remove them from the heat immediately and set aside.

* Step 3

Now add ghee to the residual oil. Temper with bay leaf, cardamom, cloves, and cinnamon. Add salt, sugar and turmeric, red chilli powder powder,onion and ginger, garlic paste and add 1/2 cup coconut milk and stir till oil seperates out. Now add the fried lobsters and rest coconut milk and bring to boil and add cream(my mom used beaten yoghurt) and simmer in low flame.