🇮🇳 Indian

Amritsari Pudina Lobster

Name: Amritsari Pudina Lobster
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 cup Mint Leaves; 1/2 cup Fresh Cilantro; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 1 whole, cleaned Lobster

🇮🇳 Indian

Amritsari kitchens keep their lobster pudina close to the chest — this version follows the house rules: slow masala, honest heat. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mint Leaves1 cup
Fresh Cilantro1/2 cup
Ground Coriander1 tsp
Red Chili Powder1 tsp
Lobster1 whole, cleaned

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blitz the mint and cilantro with a splash of water and stir in for the last 5 minutes to keep it green.
6
Add the lobster, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 15-20 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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Watch how it's made

Video: Amritsari Fish Fry Recipe (अमृत्सरी फ़िश फ़्राई) | Surmai Fish Fry | Chef Vicky Ratnani · on YouTube