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Luxurious, protein-packed Lobster Masala with soft rotli - a perfectly spiced, aromatic treat!

Succulent lobster tails simmered in a rich, aromatic tomato and coconut masala. This coastal Indian curry is a luxurious treat, perfect for special occasions, and comes together in under an hour.
Serving size: 1 cup

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 2 rotlis



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Luxurious, protein-packed Lobster Masala with soft rotli - a perfectly spiced, aromatic treat!
This gujarati dish is perfect for dinner. With 658.61 calories and 32.05g of protein per serving, it's a nutritious choice for your meal plan.
Prepare and marinate the lobster: Clean the lobster tails. Using kitchen shears, cut through the top shell lengthwise, from the wide end to the tail. Gently separate the meat from the shell, leaving the tail end attached. Lift the meat and place it on top of the shell. In a bowl, mix the lobster meat with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp salt. Set aside for 15 minutes.
Make the masala base: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves and sauté for 30 seconds. Add the chopped onions and cook until they turn soft and golden brown, about 6-8 minutes. Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
Cook the gravy: Add the tomato puree and cook for 5-6 minutes until it thickens and oil starts to separate from the masala. Lower the heat and add the remaining spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Mix well and cook for 1 minute. Pour in the thick coconut milk and 1/2 cup of water. Add the remaining 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Cook the lobster and finish the dish: Carefully place the marinated lobster tails into the simmering gravy. Cover the pan and cook for 5-7 minutes, or until the lobster meat is opaque and cooked through. Do not overcook, as it will become tough. Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with chopped coriander leaves and serve immediately.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve