This is finger licking, delicious in recipe."Kalia" means thick & hot spicy gravy, mainly prepared with thickchunks of big fishes like Rohu, katla etc. The marinated lobstar are fried and then simmered in athick gravy made with onions, garlic and ginger and sometimes added withpotatoes finished in a warm, spicy, cumin flavored sauce and this is How tomake spicy Golda chingrir kalia/ Lobster curry in Bengali style.
First take the lobster/golda chingri, deshelled it properly then clean and wash it.
Rub the lobster with turmeric powder and salt and keep aside for 10-15 minutes
Take a wok/fry pan, heat oil up to smoking point and make it low after that.
Fry the lobster in both the side, need not to fry for long time. 2 minutes are enough
Take out the lobster and keep it aside
In the same pan put bay leaves, red chili and throw some cumin seeds for tempering
As they splutter and sizzle add onion-ginger-garlic paste and sauté for 1minute
Add tomato paste and coconut powder/fresh coconut and stir it for 2 minutes
Now add turmeric powder, red chili and cumin powder, salt and sugar; stir it for 2-3 minutes or till the gravy becomes dry and oil starts separating from the gravy, then add water and allow it to cook in a low flame for 2 minutes.
Slowly and carefully drop the lobsters in the gravy and mix it with the gravy. Allow it to cook for 5 minutes in a low flame
When the required consistency comes, then turn off the flame and take it out from the oven.Transfer it to the serving plate, garnish it with coriander leaves and serve hot with steam rice.