A master of Asian cuisine, Chef Rasul reveals how to rustle up a delectable masaledar lobster dish.
• 2 x 1kg lobster
• 200g chopped onion
• 100g cashew paste
• 200g chopped tomatoes
• 2 tbsp chilli powder
• 2 tbsp cumin powder
• Pinch of salt
• 2 tbsp each of ginger and garlic paste
• Freshly chopped coriander
• 100ml oil
• 50ml each of butter and cream
• 4 eggs
• 40g white flour
• 4g each of almonds and pistachios
• 1/2 tbsp of mixed garam masala
1 Cut the lobsters along the centre. Remove the meat, cut into cubes and clean well.
2 Put the lobsters in a clean bowl, adding ginger and garlic paste, salt, flour and two eggs before marinating well.
3 Heat a pan with oil and half fry the marinated lobster pieces. Then put the meat aside in a separate bowl.
4 Heat the pan again. Add butter, onion and garlic before sautéing until brown.
5 Add the ginger and garlic pastes and chopped tomatoes, and then cook for five minutes. Once cooked, add cashew nut paste and spices.
6 Add lobster pieces, two eggs, cream and chopped coriander to the pan, mixing well and then cooking on a slow flame for two minutes.
7 Boil the lobster shell and then dry before stuffing the meat back in. Then garnish with almonds and pistachios before serving.
Name: Rasul Hosen
Rasul got his first break in 1990 when he was hired as a chef for a five-star hotel in his native Calcutta. From there, he refined his culinary skills at the Oberoi Hotel Chennai in 1993, and is now working for the Taj Mahal Group of restaurants as executive chef. In his current role, the master chef is responsible for training cooks in newly opened Taj Mahal eateries, such as the popular Curry and Noodle.
To book a table at Curry and Noodle, call 04 447 4757