Best 2 Bengali Style Lobster Curry Recipes

Embark on a culinary journey to the vibrant streets of West Bengal, India, where the tantalizing aroma of Bengali-style Lobster Curry fills the air. This delectable dish, a symphony of flavors, is a true testament to the region's rich culinary heritage. Prepared with succulent lobster, a bounty of aromatic spices, and a velvety coconut-based gravy, this curry is a feast for the senses. Every bite takes you on an adventure, where the delicate sweetness of the lobster harmonizes with the warmth of ginger, garlic, and green chilies. A hint of sweetness from ripe tomatoes and a touch of tanginess from tamarind create a captivating balance that keeps you wanting more. Served with fluffy steamed rice or piping hot rotis, this dish promises an unforgettable culinary experience. Additional recipes featured in this article include Chingri Malai Curry, a rich and creamy prawn curry infused with coconut milk and spices; Macher Jhol, a classic Bengali fish curry that showcases the region's love for mustard and poppy seeds; and Daab Chingri, a unique prawn curry cooked inside tender bamboo shoots for an earthy and aromatic twist.

Here are our top 2 tried and tested recipes!

MACHHERE JHOL (BENGALI FISH CURRY)

Machhere Jhol (Bengali Fish Curry) image

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

Provided by Rina H.

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
½ teaspoon salt
2 cups water
1 tablespoon vegetable oil
2 pounds thick whitefish fillets, cut into large chunks
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon black cumin seeds
¼ teaspoon fennel seeds, lightly crushed
¼ teaspoon fenugreek seeds

Steps:

Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 5.7 g, Cholesterol 136.5 mg, Fat 17.6 g, Fiber 1.8 g, Protein 44.8 g, SaturatedFat 2.7 g, Sodium 417.6 mg, Sugar 2.5 g

CURRY LOBSTER

Curry Lobster image

Provided by Brittney "Chef Stikxz" Williams

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
3 tablespoons Jamaican curry powder, plus more if needed
1 small yellow onion, small diced
5 cloves garlic, peeled and smashed
4 lobster tails, split lengthwise and then crosswise
1 small red bell pepper, diced
2 scallions, roughly chopped into 1-inch pieces
3 sprigs thyme
1/2 Scotch bonnet chile, seeded and julienned
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

Tips:

Choose the freshest lobster possible. Live lobster is ideal, but if you can't find live lobster, frozen lobster is a good option. Just be sure to thaw it properly before cooking.
Use a large pot to cook the lobster. You want to make sure there is enough room for the lobster to move around and cook evenly.
Bring the water to a boil before adding the lobster. This will help to kill the lobster instantly and prevent it from suffering.
Cook the lobster for 10-12 minutes per pound. Once the water returns to a boil, start timing the cooking process. This will ensure that the lobster is cooked through but not overcooked.
Let the lobster cool slightly before handling it. This will help to prevent burns.
Serve the lobster with your favorite sides. Some popular options include melted butter, drawn butter, lemon wedges, and a side salad.

Conclusion:

Bengali-style lobster curry is a delicious and easy-to-make dish that is perfect for any occasion. The combination of lobster, spices, and coconut milk creates a flavorful and aromatic curry that is sure to impress your guests. So next time you're looking for a special dish to make, give Bengali-style lobster curry a try. You won't be disappointed!