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Add Ranjit Shahi Lobster Curry 65 Recipe

Name: Ambassadors Clubhouses Add Ranjit Shahi Lobster Curry 65 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 each live lobster tails (or quality fresh lobster meat); 1 tsp salt; 1 tbs fresh lemon juice; 0.5 tsp turmeric powder; 1 tbs chili powder (or Kashmiri chili for color); 1 tbs ginger-garlic paste; 2 tbs plain yogurt; 2 tbs cornstarch (or rice flour); 1 each egg white; 1.5 cups vegetable oil (for shallow/deep frying); 2 tbs mustard oil (or vegetable oil); 1 tbs unsalted butter or ghee; 1 tsp cumin seeds; 1 stick cinnamon stick; 3 each green cardamom pods; 1 cup onion, thinly sliced; 1 tbs ginger-garlic paste; 1 cup ripe tomato, chopped; 1 tbs Kashmiri chili powder; 1 tbs ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 1 tbs tamarind paste (or 1 tbs lemon juice); 200 ml coconut milk (full fat preferred); 150 ml fish stock or water; 1 tsp salt; 1 tsp sugar; 2 each fresh green chilies, slit; 10 each fresh curry leaves

Inspired by Ambassadors Clubhouse

Time1h

Serves3

Make Add Ranjit Shahi Lobster Curry 65 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lobster & Marinade

2 each live lobster tails (or quality fresh lobster meat)

1 tsp Celtic sea salt

1 tbs fresh lemon juice

1/2 tsp turmeric powder

1 tbs chili powder (or Kashmiri chili for color)

1 tbs ginger-garlic paste

2 tbs plain yogurt

2 tbs cornstarch (or rice flour)

1 each egg white

1 1/2 cups vegetable oil (for shallow/deep frying)

Ranjit Shahi Curry Sauce & Finish

2 tbs mustard oil (or vegetable oil)

1 tbs unsalted butter or ghee

1 tsp cumin seeds

1 stick cinnamon stick

3 each green cardamom pods

1 cup onion, thinly sliced

1 tbs ginger-garlic paste

1 cup ripe tomato, chopped

1 tbs Kashmiri chili powder

1 tbs Ground coriander

1 tsp Ground cumin

1/2 tsp turmeric powder

1/2 tsp Garam masala

1 tbs tamarind paste (or 1 tbs lemon juice)

7/8 cup (200 ml) coconut milk (full fat preferred)

5/8 cup (150 ml) fish stock or water

1 tsp Celtic sea salt

1 tsp sugar

2 each fresh green chilies, slit

10 each fresh curry leaves

1 tsp dried fenugreek leaves (kasuri methi)

2 tbs fresh cilantro (coriander), chopped

2 each lemon wedges (to serve)

Method

Lobster & Marinade

Prepare the lobster

If using whole live lobster tails, split them lengthwise and remove vein; if using pre-shelled meat, cut into 2–3 cm chunks. Rinse and pat dry very well with paper towels. Place lobster pieces in a bowl.

Marinate

Add 1 tsp salt, 1 tbs lemon juice, 0.5 tsp turmeric, 1 tbs chili powder, 1 tbs ginger-garlic paste and 2 tbs yogurt to the lobster. Mix gently to coat. Let sit for 15 minutes while you prepare the batter and sauce — do not exceed 30 minutes so the lobster remains firm.

Batter for quick fry

Whisk 1 egg white until slightly foamy, then fold into the marinated lobster along with 2 tbs cornstarch until pieces are lightly coated. The cornstarch and egg white create a thin crisp crust that helps the lobster hold shape in the curry.

Fry the lobster

Heat 1.5 cups vegetable oil in a heavy skillet or pot to 180°C / medium-high (hot but not smoking). Working in a single layer, shallow-fry the lobster pieces 1–2 minutes per side just until lightly golden and almost cooked through (they will finish cooking in the curry). Remove to a paper towel-lined plate and set aside. Reserve any lobster juices on the plate for adding to the sauce.

Ranjit Shahi Curry Sauce & Finish

Temper and sauté aromatics

In a clean wide skillet or sauté pan, heat 2 tbs mustard oil (or vegetable oil) and 1 tbs butter/ghee over medium heat until shimmering. Add 1 tsp cumin seeds, 1 cinnamon stick and 3 cardamom pods. Sauté 20–30 seconds until aromatic. Add 1 cup thinly sliced onion and 10 curry leaves and sauté 6–8 minutes until onion is soft and beginning to caramelize.

Build the masala

Add 1 tbs ginger-garlic paste to the softened onions and fry 1 minute until raw smell dissipates. Add 1 cup chopped tomato and cook 5–7 minutes until tomatoes break down and oil separates slightly. Stir in 1 tbs Kashmiri chili powder, 1 tbs ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric and 0.5 tsp garam masala; cook 1–2 minutes to roast the spices gently.

Deglaze and make sauce

Stir in 1 tbs tamarind paste, 200 ml coconut milk and 150 ml fish stock or water. Scrape up any browned bits from the pan (including any juices reserved from the fried lobster) into the sauce. Add 1 tsp salt and 1 tsp sugar and bring to a gentle simmer. Taste and adjust salt/tamarind for balance — the sauce should be tangy, mildly spicy and slightly creamy.

Finish with lobster

Add the lightly fried lobster pieces and any juices back into the simmering curry. Add 2 slit green chilies and 1 tsp crushed dried fenugreek leaves (kasuri methi). Simmer gently 3–4 minutes — just long enough to finish cooking the lobster and let flavors meld; avoid overcooking lobster to keep it tender.

Final touches and garnish

Turn off the heat and stir in 2 tbs chopped fresh cilantro. If desired, drizzle a little extra melted butter or a teaspoon of mustard oil for aroma. Serve immediately with lemon wedges on the side to squeeze over. Traditionally accompany with steamed rice, naan or paratha.