A visit to Thal always surprise me with new learning. I had posted about my love for lobsters. I always thought lobsters are called Shevndi in Koli dialect but my grand aunt corrected me. In fact they are called pocha - singular and pochi - plural. So here I am with the recipe for Pochacha Kanji or lobster curry.
Selecting a lobster for curry is important. Remember I mentioned before the lobster tastes best only when boiled. The difference is the large lobsters are boiled for the joy of the white meat. Where as the smaller ones are used for curry.
The small lobsters are cleaned by separating the head and removing the dirt. The rest of the lobster is chopped along the segments. This is done so the meat gets some flavor from the curry and it would be right to say that the flavors of the curry dominate.
2 small lobsters cleaned and chunked
1/4 cup grated fresh coconut
1 handful cilantro
3-4 green chillies
4-5 kokum\Garcinia indica
1 tablespoon Koli masala
1 tablespoon garlic crushed
2 tablespoon oil
2 cups water
(You know the trick now when you don't have koli masala. Once again 1.5 teaspoon garam masala + 1.5 teaspoon red chili powder)
Grind the grated fresh coconut, cilantro, green chillies, Garcinia indica, Koli masala to a fine paste with little water. Marinate the chunks of lobster along with the heads in the masala with a little oil.
Heat a shallow pan. Add oil and fry the crushed garlic until it just starts browning but not chared. Add the marinated lobster chunks and stir to give it a good coat of fried garlic and oil. Now add the water. Cover and cook for just 10 mins. Remember seafood tastes best when cooked just right.
Serve the kanji with hot heap of rice. I'm sure you will lap it up.