BARE JHINGHA AUR NARYAL KA SALAN ( COCONUT LOBSTER )

Discussion in 'Recipes' started by margcata, Oct 3, 2011.

  1. margcata

    margcata Banned

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    As Ishmail Merchant stated, " food and film are my passions and I approach them both with a sense of excitement and adventure " ... I too, do the same ... With this in mind, here is a recipe you shall enjoy during the Christmas holidays ...

    Serves 2 ...

    Ingredients:

    2 live Maine, Galician or Brittany Lobsters

    Pulp from 1/2 coconut ( the brown textured type ), peeled and cut into chunks

    1 Fresh green serrano chili pepper or Dried cayenne ( for a hint of piquant )

    3 Garlic cloves ( peel and minced )

    1/4 inch Fresh Ginger Root peeled

    6 Stems of Cilantro or Coriander Leaves

    2 Tablespoons Italian or Spanish Balsamic Vinegar Modena

    1/8 Teaspoon Fine sea salt ( adjust to your palate )

    1/4 Cup Extra Virgin Olive Oil from The Borges Brand in Girona, Catalonia  

    1) Boil lobsters 10 minutes or until desired doneness in large stockpot of salted water.

    Do not overboil ...

    2) When cool enough to handle, split open and remove the meat from the large red claws and tail and arrange all on a serving platter of choice.

    3) To make the dipping sauce: combine the following in a bowl:

    minced chili pepper

    vinegar

    the coriander leaves minced

    the ginger root chopped finely

    the garlic minced

    the coconut chopped finely

    4) Put all of the ingredients ( number 3 ) in a food processor and / or mix and blend to a light paste ... Add a bit of the Olive Oil if it is not a light paste.

    5) Spread this lite paste on the plate ( or if you wish, put in a decorative bowl ) and drizzle the olive oil lightly on the lobster meat and garnish with the extra coriander ...

    THIS RECIPE IS IN ONE OF ISHMAIL MERCHANT´s COOKBOOKS ...  It is nice ... The white wines highly suggested for this dish are:

    1) REINA CRISTINA - Cordorníu Cava : this sparkling wine is blanc de noir grape variety and pinot noir ... rasberry, strawberry and cranberry notes ... D.O. Sant Sadurni d´Anoia, Barcelona.

    2) MARTÍN CODAX - a floral Albariño blend with apple notes. Well Integrated lovely wine.

    3) FILLABOA - Selección Monte Alto from a winery with the same name ... The citrus notes and pineapple aromas provide a lovely merger ...

    4) SANTIAGO RUIZ - O´ Rosal, an albariño which is always my favourite ...

    5) PAZO DE SEÑORANS - From the Cambados Designation of Galicia, this 4 month old oak fermented Albariño has superior equilibrium of acid and is always on stock at my loft.

    ENJOY.   
     
  2. petalsandcoco

    petalsandcoco

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    Margcata,

    The paste sounds like something I would make. Thank you for sharing the recipe and the wine pairings. I also enjoyed your article on Cinematic cuisine. I went to D.O.M 's website and it was interesting.

    Petals.
     
  3. iluv2cook

    iluv2cook

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    BARE JHINGHA AUR NARYAL KA SALAN is an authentic Indian dish and we Indians do not use olive oil in our cuisines, Mr Merchant has made a lot of modifications to the recipe to suit the Western palate.. If you want authentic Indian taste then I would recommend that you try using mustard oil instead of olive oil..
     
  4. margcata

    margcata Banned

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    Yes, I know. Shall give it a try with a mustard seed oil from India next time I make it over a long wkend. There is an Indian specialty shop here in Madrid called Foodland and they have it.
     
  5. boar_d_laze

    boar_d_laze

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    Where's the recipe for mirchi ka salan when you need it?  The perfect dish for the average CT reader, don't you think?

    BDL
     
    Last edited: Oct 23, 2011
  6. chrisbelgium

    chrisbelgium

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    Quote:
    Seems like Ishmail has very odd taste. I already have horrible visions of what the color of balsamic vinegar does to the paste. Also, tastewise; balsamic vinegar... and lobster, I can't believe I'm reading this! And I'm certainly not going to ask for the meaning of "Spanish" balsamic vinegar Modena. 

    Instead, I would certainly go for sherry vinegar or other wine vinegar like Chardonnay vinegar.  And if I had to rethink this recipe, I would simply change the vinegar for lemon or lime juice.

     Quote:
    Blanc de noir is not a grape variety. It's a sparkling wine "style", at first contributed to champagnes, just like "Blanc de blanc".

    Blanc de noir is sparkling wine made from 100% Pinot Noir.

    Blanc de blanc is made from 100% Chardonnay.
     
    Last edited: Oct 24, 2011