New recipes

Lobster Tikka Masala

Lobster Tikka Masala

Bring a medium-sized non-stick pan to medium heat.

Add butter once the pan is hot. Once butter starts to melt, add cumin seeds, caraway seeds, cloves, cinnamon stick and bay leaves and cook until they become a golden brown color and give off fragrance.

Add ginger and garlic paste and sauté for 1 minute.

Add chopped onions and green chili pepper.

Once onions start to become translucent (about 2 minutes), add turmeric, salt and sugar.

Add water to dilute mixture, followed by tomato purée.

Continue to mix, bringing to a boil on high heat for 15 minutes to thicken curry.

Add fresh lobster and heavy cream, lightly stirring for 5 minutes so as not to break up meat.

Cover and let sit for 3 minutes.

Take off heat and garnish with cilantro, garam masala and a few extra dollops of melted butter.

Serve with basmati rice, naan or chapati.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
  • 1 tablespoon finely grated garlic
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 cup water
  • 20 large shrimp (about 1 pound), peeled (tails intact) and deveined
  • 1/4 cup plain yogurt
  • Coarse salt and freshly ground pepper

Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.


Watch the video: BIG LOBSTER. 50 KG Lobster Fry Cooking and Eating In Village. Lobster Recipes with Indian Masala (September 2021).