International » Manglorean Lobster
Lovers of Indian food know what Chef Wali Ahmad of Tamarind Bay Coastal Indian Kitchen knows. It's not all about hot spices, heavy sauces or meat dishes. It's about authentic spices and herbs, the freshest ingredients and a wonderful array of seafood. Here lobster takes center stage with a ginger-garlic paste that's incredible.
Posted Wednesday, June 10, 2009, at 11:23 pm by mdelta11:This dish is OK. It lacks a certain sweetness I like in Indian cooking (i.e. dishes like chicken tika masala) but my company liked it. I substituted shimp for Lobster for this dish and it worked well. Tip, when making this make sure to allow the mustard seeds to pop and release their flavor in the oil.
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