Malai Curry is coconut milk-based Bengali curry. It's very famous in West-Bengal, India. Usually, malai curry is cooked with Shrimp or Jumbo Prawn. I chose to make malai curry with Lobster instead of Prawns. I often cook this at home as it is one of the favorite dishes of my family. This is an awesome dish to treat friends and family for any celebration or special occasion.
Prep time:30 mins
Cooking time: 30 mins
Serving: 2 -3
5 Lobster Tails
Whole spices (1/2 teaspoon Cumin seeds, 5 Cardamom, 5 Cloves, 2 small piece Cinnamon stick, 2 Bay leaves, 2 red chilies
3 tablespoon mustard oil (olive oil or vegetable oil is fine too)
1 cups finely chopped onion
2 teaspoon garlic pest
2 teaspoon ginger pest
1/2 cup chopped tomato
1 and 1/2 teaspoon cumin powder
1 and 1/2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chili powder ( According to your taste)
1 teaspoon sugar
1 thick cup coconut milk (Canned Coconut Milk)
Garam masala powder(1/2 teaspoon each of Cardamom powder, Cinamon powder, Clove powder)
1 teaspoon Ghee (Clarified Butter)
1 and 1/2 teaspoon salt or as much needed
Cilantro leaves for garnish
Clean the Lobster tails and separate the meat from the shell.
Heat a medium-size pan with oil on medium-high heat.
Add whole spices to the oil.
Add chopped onion and fry until golden brown.
Add garlic pest, ginger pest, cumin powder, coriander powder, chili powder, sugar, and salt, and cook for a minute.
Add chopped tomatoes and cook for 5 mins until it's soft.
Then add the lobster tails to the pan and cook with the spices for 2 mins until the Lobsters turn slightly red on both sides.
Add coconut milk and mix everything well and cook for 2 mins.
Add 1/2 cup of water to incorporate everything together.
Cook until gravy is a little thick and Lobster tails are cooked (Don't overcook unless the lobster meat will be rubbery.).
Add the ghee and Garam masala powder and mix well.
Turn off the heat and your Lobster malai curry is ready r to eat.
Serve Lobster malai curry with hot rice.