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  1. Heat a little oil in a pan and roast the grated coconut, cumin seeds, coriander seeds, methi seeds, birds eye chillies, peppercorns, cinnamon, garlic cloves, ginger till slightly golden in colour.. Cool and grind together using a little water.
  2. Heat oil in a pan. Add the chopped onions and tomatoes and cook till oil separates. Toss in the lobsters and saute. Put in the ground masala paste, turmeric powder, chilli powder and salt. Fry till fully incorporated. Add a little water, cover and co
  3. Serve hot garnished with coriander and curry leaves.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!