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Chingri Machher Chine Kabab Recipe By Ananya Banerjee

Oct 12, 2018







This #DurgaPuja special is a double win for all you devoted lobster fans. Enjoy a spice-infused lobster paste fried in Emami Healthy & Tasty Kachchi Ghani Mustard Oil for an authentic Chingri Macher Chine Kabab that has irresistible flavour in every bite.


    4 large lobsters on the shell
    Pinch of Turmeric powder
    Salt and sugar to taste
    3 tbsp Emami Healthy & Tasty Kachchi Ghani Oil
    2 tbsp Ginger and Garlic paste
    1 tsp Green chili paste
    2 tbsp Onion paste
    1 tbsp Garam masala powder
    Pinch of Kashmiri red chili powder
    5 gms Chinese peppercorn powder or powdered all spice


Method of Preparation:

– Boil the lobsters until cooked.

– De-shell the lobster and scoop out the flesh, keeping the shells intact.

– Grind the lobster flesh into a fine paste, mix in the turmeric and salt and set aside for 5 minutes.

– Heat oil in a wok.

– Add in the garlic, ginger, chilies, and onions and cook until the onions become translucent.

– Add the lobster and stir-fry for 3-4 minutes.

– Season with garam masala, red chili powder, salt and sugar and stir for a few seconds.

– Take off the heat and place the cooked lobster back into the shells.

– Fry the shells lightly in some ghee.

– Sprinkle with the all spice powder and serve hot.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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