Name: Calcutta Lobster in Spinach and Yogurt Sauce
Yield: Serves 4
Ingredients: 1 1/2 pounds uncooked lobster tails, thawed if frozen; 1 bunch spinach; 1 medium onion; 4 large garlic cloves; 1 small fresh serrano chile; a 1-inch piece fresh gingerroot; 1/2 teaspoon brown or black mustard seeds; 2 tablespoons vegetable oil (see note, beginning of recipe); 2 teaspoons ground coriander seeds; 1 cup plain yogurt; 1 teaspoon coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice

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Calcutta Lobster in Spinach and Yogurt SauceGourmet Studios

This recipe can be prepared in 45 minutes or less.

Calcutta, former seat of the British Empire and today capital of West Bengal, sits just above the Ganges delta. Fish is cooked here in harmonious combinations with root vegetables, squash, and leafy greens, incorporating Bengali seasonings such as pungent kalonji seeds and ground mustard seeds. In the following recipe, for a truly authentic taste use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.

Recipe notes

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