How to make Mammalapuram Kal Erra -
Masala lobster
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lobsters (लौब्ज़टर ), Cumin Seeds (जीरा)
Cuisine : Tamil Nadu
Course : Main Course Seafood
For more recipes related to Mammalapuram Kal Erra checkout Lobster Butter Garlic. You can also find more Main Course Seafood recipes like Prawn Masala Patrani Machchi - SK Khazana Fish With Pear Chutney Salt And Pepper Prawns
Mammalapuram Kal Erra Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mammalapuram Kal Erra Recipe
Lobsters 450 grams
Cumin Seeds sliced 1 inch piece
Green chillies seeded and sliced 2
Mustard seeds 4 teaspoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Aniseeds (saunf) 1 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1 teaspoon
Oil 1 tablespoon
Banana leaves 2
Method
Step 1
Boil the lobster. Remove the flesh from the shell. Preheat oven to 180ºC. Grind three teaspoons of mustard seeds, ginger and green chilli to a very fine paste.
Step 2
Transfer into a bowl, add turmeric power, red chilli powder and salt. Grind together the aniseeds, fenugreek seeds, cumin seeds and the remaining mustard seeds.
Step 3
Heat one tablespoon oil and add the ground seeds. Sauté briefly, pour over the ginger and chilli paste and mix well. Liberally coat the lobsters with this paste, wrap in banana leaves.
Step 4
Place on a baking tray and bake in the preheated oven or on a grill for twenty to thirty minutes. Serve hot.
Nutrition Info
Calories : 684 Kcal
Carbohydrates : 9.5 gm
Protein : 98.2 gm
Fat : 27.9 gm
Other : 8.3 gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
