Indulge in the rich flavors of Surmai Curry with Lobster Butter Rice, a dish that perfectly combines spicy, tangy fish curry with buttery lobster-infused rice. This delicious seafood meal is perfect for a special dinner or a gathering, offering a balance of bold spices and creamy textures.
Total Cooking Time: 1 hour 5 minutes
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Servings: 2
Difficulty Level: Medium
Ingredients:
For the Fish Marinade:
- 1 small tamarind piece (soaked and pulp extracted)
- 2 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp salt
For the Masala Paste:
- 2 cups grated fresh coconut
- 1 medium onion (finely chopped)
- 4 garlic cloves
- 3 tbsp coriander seeds
- 10 fenugreek seeds (lightly fried)
- 3 tbsp red chili powder
- ½ tsp turmeric powder
- Small tamarind (lemon-sized)
For the Rice:
- 2 tbsp butter
- 1 lobster (500 g, deveined, cut into small cubes)
- ½ tsp salt
- Juice of 1 lime
Main Ingredient:
- 2 fillets of Surmai (150 g each)
How to Prepare Surmai Curry with Lobster Butter Rice:
- Prepare the Marinade: Soak tamarind in water and extract the thick pulp. Mix it with red chili powder, turmeric, and salt to form a paste. Use water if necessary.
- Marinate the Fish: Coat the Surmai fillets with the marinade and let them sit in the refrigerator for 30 minutes.
- Make the Masala Paste: Blend grated coconut, chopped onions, garlic, coriander seeds, fried fenugreek seeds, red chili powder, turmeric, and ½ cup water into a smooth paste.
- Cook the Curry: Heat a pot, add the masala paste, salt, and 1 cup of water. Mix well and bring to a boil. Adjust water as needed for the desired curry consistency.
- Add the Fish: Gently place the marinated fish into the boiling curry. Cook over low-medium heat until the fish is tender. Simmer for 2-3 minutes before turning off the heat.
- Prepare Lobster Butter Rice: Melt butter in a pan, sauté the lobster cubes, season with salt, and finish with a squeeze of fresh lime juice.
- Serve: Plate the dish with the Surmai curry alongside buttery lobster rice, garnishing with the lobster shell for an elegant presentation.
