Spicy Roasted Lobster Tail Recipe
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Ingredients
Adjust Servings
2 Medum Sized Cold Water Lobster Tail | |
1 Tbsp Coconut Oil | |
1 Tbsp Ginger Garlic Paste | |
4 Slit Green Chilies | |
4 Crushed Dried Red Chilies | |
1 Medium Sized, Chopped Romma Tomatoes | |
1 Medium Sized, Chopped Red Onions | |
Curry Leaves As desired | |
2 Soaked In Water Kombucha or Tamarind Pulp | |
A Pinch Of Fennel Powder | |
Salt To Taste | |
2 Tbsp Coriander Powder | |
1 Tbsp Turmeric Powder | |
2 Tbsp Kashmiri Red Chili Powder | |
1 Tbsp Paprika Powder | |
Pepper As Desired |
Directions
1.
Devein the lobster tails and prepare them for marination.
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2.
Marinate the lobster with turmeric, Kashmiri red chili powder, paprika, and salt. Let it rest for 10 minutes.
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3.
Prepare the gravy by sautéing ginger-garlic paste in hot coconut oil.
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4.
Add green chilies, curry leaves, coriander powder, turmeric, red chili powders, and paprika. Sauté well.
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5.
Stir in chopped onions and tomatoes, cooking until softened and fragrant.
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6.
Add crushed dried red chilies and kombucha water to the gravy.
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7.
Place the marinated lobster tails in the gravy, and cook for 5-7 minutes on each side.
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8.
Sprinkle freshly ground fennel powder over the dish before serving.
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