Doi Galda

So it is a Sunday and Sunday means a special day with something exotic in the Lunch menu. I have some medium sized Golda Chingri or Lobster to cook, but not the usual ‘Malaicurry’. So browsing through various food forums on the net and got this recipe. Doi is Curd in Bengali, which is a prominent ingredient of this recipe, though some other spices are also used. The dish is too yummy to resist!! 



  • Medium sized lobsters – 1 Kg
  • Onions -3
  • Dry whole red chilli -3
  • Curd- 75 gms
  • whole methi/fenugreek seeds  – 2 tablespoons soaked in 1/3 cup water.
  • Amul cheese spread (plain) – 2 tablespoons
  • lukewarm milk – ½ cup
  • Salt, turmeric powder, sugar to taste
  • Mustard oil

Marinate the lobsters with salt and turmeric powder for 15 minutes. Soak dry red chillies in a little water for ten minutes. Add one third of the chopped onions to it and make a smooth paste.


Now in a bowl mix the ground paste with the yogurt and whip until creamy. Add this mix to the marinated the lobsters and keep aside for 15 minutes.


In the meanwhile heat oil in a skillet and fry the onions golden brown. Add the lobsters taking them out of the marinade and sauté for a minute until they turn reddish.


Now add the remaining marinade. Continue to stir. Add the strained methi/fenugreek soaked water.


Mix cheese spread with the milk stirring well. Now pour it in.


Adjust the salt and sugar according to your taste. Give it a stir and let the whole thing simmer for 4-5 minutes on low flame covered.


Turn off the flame check the seasoning, add fresh coriander leaves and mix with the gravy.


Enjoy the doi golda with plain steamed rice.