Bengali Style Lobster Curry Recipes

AUTHENTIC BANGLADESHI BEEF CURRY

Authentic Bangladeshi Beef Curry image

This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.

Provided by Maisha Dewan

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h15m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 ½ (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Steps:

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g

BENGALI STYLE LOBSTER CURRY

BENGALI STYLE LOBSTER CURRY image

Categories Shellfish

Yield 4

Number Of Ingredients 18

Ingredients

Lobsters: 4 approximately 250 grams each
Coconut Milk Powder: 6 table spoons
Turmeric: 1 table spoon
Red Chilli powder: 1 table spoons ( for medium hot, the proportion of red Chilli can be altered according to taste)
Cumin powder: 1 tea spoon
Coriander powder: 1 teaspoon
Salt as per taste
Sugar: half a teaspoon
Resin: 50 grams of the American variety
Tomatoes: 2 large
Chilli Garlic paste: 1 and half teaspoon
Ginger garlic paste: 1 table spoon
Onion: 2 Medium sized, finely chopped
Cooking oil preferably olive oil: 2 table spoons
Cloves:4
Elaichi: 2
Cinnamon: 1 small stick
Green Chilli: 3

Steps:

1. Wash and clean the lobsters after getting rid of the hard chitin scale. Care should be taken to remove mud in between the appendages. 2. Bring 500 ml of water to boil and then add the coconut powder, and stir it to homogeneity. 3. Marinate the lobsters with half table spoon of Turmeric, red chilli powder and salt for 10 minutes. 4. Using a non-stick cooking vessel, and after applying half a table spoon of oil sauté the lobsters for 10 min. 5. After sautéed to a light red color the lobsters should be kept aside. 6. Take the clove, elaichi and cinnamon and lightly grind them in a mortar and pestle. 7. Warm quarter of table of cooking oil and shallow fry the potato (after chopping them into 8 pieces) for 5 min. Keep them aside. 8. Finely chop the tomatoes. 9. Warm another quarter table spoon of cooking oil in the cooking vessel, add the green Chilli, onion, tomato. Keep them aside. 10. Take half table spoon of turmeric, ginger garlic paste along with half table spoon of oil and fry them. 11. Once sautéed, add the the sautéed potato, onion tomato, green Chilli, and ground clove, elaichi and cinnamon, add sugar and further sauté them till the mixture appears red. 12. Add the coconut milk and bring it to boil. 13. Add salt to taste. 14. Now gently add the sautéed lobsters into the boiling coconut milk. 15. Cover the vessel and cook on low heat for 25 min. 16. Remove the cover add the Chilli garlic paste and cook on high heat for 2 min. 17. Serve in a bowl with white long grain rice.

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