Lobster in coconut gravy (Golda chingri malaikari )
“Chingri Malaikari (chingri- prawn / malaikari- coconut gravy)” is an authentic Bengali delicacy served with steamed rice or Pulao (rice cooked with clarified butter and dry fruits). The coconut gravy, the flavor of the garam masala mixed with the lobsters make this dish delicious.
Last week when I found these lobsters in the supermarket, I couldn’t stop myself of picking them up! They were beauty!
I prefer to keep the entire head and tail of the lobster intact, it makes the dish notable. Although if someone is not comfortable with it or can’t find the unpeeled one, can use the peeled ones.
I marinate the lobsters for about 15/20 minutes with Turmeric powder, kashmiri red chili powder, salt and curd.
The lobsters are then slightly fried in mustard oil, and kept aside. You will get the mouth watering aroma from any corner of the house already during this process. Mustard oil adds a flavor to the dish, but if it is not available, any other vegetable cooking oil can be used as replacement.
The main ingredient: I usually mix the store bought coconut milk powder in warm water to make the coconut milk. But I have seen my mother extracting the milk from the raw coconut (It takes lot of efforts. The store bought one makes life so much easier! And trust me it is lip smacking.)
I use kashmiri red chili powder for this recipe to improve the color of the dish without making it hotter. To make the dish hotter I prefer to use green chili paste. If the kashmiri red chili powder is not available then regular red chili powder will do the work, but the amount needs to be adjusted, as regular one is much hotter than the first one.
After adding the lobsters into the gravy, they are cooked in low heat and closed lid. The lobsters will release lot of juice, which will increase the flavor of the gravy.Once the lobsters are completely cooked (you can check by inserting a fork into the fleshy part of the lobster), The lid is removed and in the high heat the extra juice is reduced.
Keep it for few more minutes in low heat and closed lid. And voila!! Your dish is ready to serve.
Golda Chingri Malaikari (Lobster in coconut gravy)
- 4 cleaned lobsters
- 1 tbsp curd or plain yogurt
- 1 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 big onion paste
- 1 tsp ginger paste
- 1.5 tsp garlic paste
- 2-3 green chili paste
- 2-3 cardamom
- 1 stick cinnamon
- 2-3 cloves
- 1-2 bay leaves
- 1 cup coconut milk
- salt to taste
- sugar to taste
- 3 Tbsp mustard oil or any other cooking vegetable oil
- Marinate the lobsters with the curd, 1/2 tsp of turmeric powder, 1/2 tsp of kashmiri red chili powder, pinch of salt and keep aside for about 15 to 20 minutes.
- In a frying pan heat the oil.
- Fry the lobsters for about 3 minutes.
- Keep the fried lobsters aside.
- In the same oil add the cardamom, cinnamon, cloves and bay leaf.
- After a minute, add the onion, ginger, chili, garlic paste and saute well.
- Add rest of the turmeric powder and kashmiri red chili powder, stir well.
- Once the oil and the spices are separating, add the coconut milk and mix well, bring it to boil.
- Adjust the salt and sugar in the gravy
- Now add the lobsters onto it and in a low heat and closed lid cook them well.
- Once the lobsters are fully cooked, remove the lid and in a high flame, reduce the extra gravy. Lobsters will release lot of juice. It is important to reduce that juice to get the perfect flavor.
- keep it closed in simmer for few more minutes (about 2 minutes maximum).
- Now the dish is ready to serve on table.
I personally prefer to serve this along with Basanti pulao. I will share the recipe of Basanti pulao very soon.
Do you have any other version of Golda chingri malaikari? Please feel free to share!
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