Sunday is the day of making a special dish for lunch. Sonny awaits with expectations of something new, different and delicious. He suggested a few days back, “Maa why don’t you make a special prawn dish this Sunday?” I pondered, yes has been a while I made a prawn dish. Went to the market in the morning to try my luck in getting some fresh large prawns for lunch. Had come across an awesome prawn recipe quite a few days back and was dying to give it a try. But the fish market disappointed me. Couldn’t find any large prawn, only some stale small ones lying with one vendor. Suddenly something caught my eye. At one corner was a boy about fifteen years of age, selling some minnows along with some fresh medium sized fresh water lobsters or Indian scampi heaped at one side. Walked up to him and after a good bargain bagged a kilo of those lobsters. Though my recipe needed tiger prawns, I couldn’t resist buying them to see how things turn out.
The recipe is called Doi Golda (Lobsters in rich creamy yogurt sauce) but makes use of some other ingredients as well apart from yogurt to attribute to its creamy texture. Will unveil now how I made this absolutely out of the world recipe so rich in flavour and taste, a winner by any means. And why not? The cooking time is not more than 15 minutes, fewer ingredients, a delightful preparation. To be served with steamed rice to feel the divinity in your taste buds.
- 750 gms medium sized lobsters with head intact deveined and washed clean in warm water
- 3 onions
- 5-6 dry whole red chilli
- 3 tablespoons(heaped) yogurt
- 2 tablespoons whole methi/fenugreek seeds soaked for atleast 3 hrs in 1/3 cup water. We will use the flavoured water after straining it out.
- 2 tablespoons Amul cheese spread (plain)
- ½ cup lukewarm milk
- A big bunch of fresh coriander leaves chopped
- Salt n sugar to taste
- Mustard oil as per requirement
Soak dry red chillies in a little water in your electric grinder’s container for ten minutes. Add one onion to it and make a smooth paste.
Chop the other two onions finely. Keep aside. Now in a bowl mix the ground paste with the yogurt and whip until creamy. Marinate the lobsters in it for 15 minutes.
In the meanwhile heat oil in a skillet and fry the onions golden brown. Add the lobsters taking them out of the marinade and sauté for a minute until they turn reddish. Now add the remaining marinade. Continue to stir. Add the strained methi/fenugreek soaked water.
Mix cheese spread with the milk stirring well. Now pour it in. Adjust the seasonings according to your taste. Give it a stir and let the whole thing simmer for 4-5 minutes on low flame covered.
Turn off the flame check the seasoning, add fresh coriander leaves and mix with the gravy. Enjoy the soft succulent lobsters hot with plain steamed rice….pure bliss!!