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Lobster - 1 kg (cut into cubes)
Onions - 2 (chopped finely)
Water chestnuts - 50 gms (cleaned, boiled, peeled and cut into cubes)
garlic cloves - 6 (chopped)
Cream - 250 ml
Green chillies - 2 (chopped)
Spring onions - 2 (sliced thinly)
Salt - 2 tsp
Chilli oil - 2 tsp
Egg whites - 2 (beaten)
Corn flour - 2 tbsp
Water - 1 cup
Oil for frying


  • Place lobster cubes in a bow with salt, egg whites and corn flour, mix well and marinate for 2 hours.
  • Heat oil, deep fry lobster cubes over medium heat until golden. Drain well.
  • Add water to the remaining marinade.
  • Heat 3 tbsp of oil in a pan. Add onion and garlic; saute for 2 minutes.Do not allow it to brown.
  • Stir well and add water chestnuts, lobster cubes and chilies. Stir well and cook for 5 minutes.
  • Add the marinade water. Stir well. Cook over low heat, as it thickens add cream. Mix well.Cook for another 5-7 minutes and remove from heat.
  • Transfer into a serving dish, decorate with lobster shell (head and tail). Sprinkle chilli oil and spring onions on top.
  • Serve hot.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.