As exotic as goa is, I always wanted to create something different and special. This dish is a combination of a few traditional dishes.
Now in the midst of all these lovely postings from Foodies around the world. I present my first ever creation. Here is
Lobster Susegad (Semi gravy)
3 lobsters cut in half (wash and clean)
10 Kashmiri chilies
1 ½ tablespoon Coriander seeds
½ teaspoon Cumin seeds
1 inch cinnamon stick
Ingredient’s to grind:
Roasted ingredients (see above)
3 tablespoon freshly grated coconut
½ teaspoon turmeric powder
1 ½ freshly grated coconut (minus the 3 tablespoon used above)
10 – 12 cashews
½ inch ginger finely chopped
3 – 4 cloves of garlic finely chopped
2 medium onion finely chopped
2 tomatoes finely chopped
2 green chilies slit
1 ½ tablespoon of oil
½ teaspoon sugar
2 sprigs of coriander leaves finely chopped for garnish
1 tablespoon of butter (optional)
- Extract thick and thin coconut milk from the cashew’s and grated coconut.
- Thick milk about 450ml and thin milk about 250ml.
- Grind the masala with little water.
1. Grind the masala to a fine paste.
2. Apply salt to the lobster and set aside.
3. Take a pot / Kadai add the oil.
4. Add ginger and garlic. Cook till they turn golden brown
5. Now add the onions and sauté till they turn translucent.
6. Add the tomatoes and cook till it becomes a paste.
7. Add the ground masala and cook for 1 min.
8. At this point add the lobster to the masala.
9. Cover and cook for 3 minutes on low flame.
10. Add the slit chilies, sugar and thick coconut milk.
11. Add required quantity of thin coconut milk to get the desired consistency to the gravy.
12. Cover and cook till the lobsters are done
13. Check salt to taste
14. Finally garnish with chopped coriander leaves.
** You can add a tablespoon of butter at the end if you desire.