Shorshe Golda Chingri (Lobster in mustard sauce)

Reposting recipe for ongoing events....pls find the details below....

     

WISHING YOU ALL A VERY HAPPY & PROSPEROUS DIWALI !!!!!!!!!!!!!!

I'm back with this delicious and super simple Recipe of Indian Scampi or Golda Chingri which is an absolute favorite among the Bengalis.

              

 Also known as Fresh Water lobster, they are extremely flavorful and little sweet in taste . This dish is preferably prepared with Black mustard seeds as it's intense aroma and the heat always add a kick to your dishes. Can use Yellow mustard seeds  instead  if you want less heat going in. 

Just love these gorgeous Lobsters !!!

        
Preparation time : 5 to 7 minutes

Cooking time : 20 minutes

Serves : 4

           

Ingredients :

• 2 lb. Lobster (comes to almost  3 to 4 in number)
• 2 tbsp Black mustard seeds / Yellow mustard seeds 
• 1 tbsp poppy seeds
• 2 green chilies
• 2 medium sized onion, finely chopped
• 1 tsp Black mustard seeds
• 1 tbsp turmeric powder
• Salt to taste
• Mustard oil , preferably used 

          

Preparation :

• Cut and clean the Lobsters thoroughly. Marinade with Salt and turmeric powder. Keep for 5 minutes.
• In the mean time grind the black / yellow mustard seeds, poppy seeds and green chilies together to a fine paste .(IMPORTANT :  Before use , add a little water to the paste and strain out the black skin of the mustard seeds , else the curry might turn bitter once cooked . If you are using yellow mustard seeds instead, you need not do this process.  ) 
• Shallow fry the lobsters, keep aside.
• Next in a wide bottomed non stick skillet, heat 2 tbsp mustard oil, add 1 tsp of black mustard, once it starts to sputter, add the chopped onions and saute till it turns a light golden brown color. Add turmeric and fry for another minute or until the raw smell vanishes.
• Next add 2 cups of water and salt and bring to a boil, add the paste to it and mix it well.
• Add the fried lobster , cover and cook till the curry becomes semi thick but pouring consistency.
• Enjoy the curry with hot rice. Even goes well with Roti/ Parathas.

                                  

                                

Since I made this dish just before Diwali, hence sending it for the event “CC- Festive Food” organized by Srav's Culinary concept 

Reposting this recipe for Food of the month contest hosted by Food Corner

also sending for the event Christmas Delicacy hosted by Julie of Erivum Puliyumm

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