A Creative Forum of Recipes, Life and Family

Delicately spiced, Lobster…….

INGREDIENTS for (1 Portion)

700-800gr Omani Lobster 1 piece (whole)

100gr Asparagus                     

1 bunch fresh water Cress                             

60gr Rice                               

50ml Coconut Milk                  

50gr Shrimp                           

5gr Ginger                            

5gr Green Chili                

10gr Coriander Leaves          

30gr Onions                          

20gr Spring Onion                

5gr Chili Sambal                  

10gr Ghee                              

5gr Curry Leaves                 

20ml Mustard Oil                    

10gr Butter                             

5gr fresh Lime Juice                   

5gr Salt                                

5gr Garam Masala              

5gr Dry Mango Powder        

5gr Kashmiri Chilli Powder   

1gr Asafoetida                      

Method…..

 Lobster

Shell the Lobster and keep the Lobster and Claw Meat aside. In a large bowl combine Chopped Ginger, Chopped Green Chili, Chopped Coriander, Chopped Curry Leaves, Salt, Garam Masala, Kashmiri Chili Powder, Dry Mango Powder, Lime Juice and Mustard Oil to make the marinade, place the lobster meat and claws in the bowl with the marinade and let infuse for 2 hours.

Prawn Khichdi

Heat the Ghee in a frying pan, add the Chopped Onion, the Chopped Ginger and sauté till onion are translucent, only at this stage add the Rice, Salt, Water and cook till its 90% done. Add the Chopped Shrimps, Chopped Spring Onion and simmer until it is cooked

Sauce

Heat the Ghee in a pan, temper with Asafetida. Add Chopped onions and sauté. Then add the Chili Sambal and Coconut Milk, simmer for 3-4 minutes, keep aside.

Skewer the marinated Lobster and Claw Meat and grill in clay oven for 3 minutes at 200 degrees Celsius. Now baste it with melted butter and grill it for another 2-3 minutes or until it is ready. Make a mould of Prawn Khichdi on a plate, pour the sauce around the khichdi, place the grilled Lobster and Claw Meat nicely atop the khichdi, serve hot garnished with stir fried Asparagus and water Cress.

A Wonderful Cuisine about to burst onto the scene……….

Chor Bazaar is a few days away from it’s official launch and it is already starting to create that buzz!!!!!!!! Yes there are already many great Indian restaurants in Dubai but none have the pzazz, the funkyness and the passion that this new modern day thieves market has to offer……

It is a compilation of old and new school where the flavours of yesteryear are represented in a modern some how eclectical display of emotions and theatrical almost Bollywood style…… The bold flavours, yet subtle sublime approach to herbs and spices ensure finesse and at the same time true Indian classics.