How to Make Shorshe Golda Chingri (Lobster in mustard sauce):
Cut and clean the lobsters thoroughly.
Marinate with salt and turmeric powder.
Keep aside for 5 minutes.
Grind the black/yellow mustard seeds, poppy seeds and green chillies together to a fine paste.
Before use, add a little water to the paste and strain out the black skin of the mustard seeds, else the curry might turn bitter once cooked. If you are using yellow mustard seeds instead, you need not do this process.
Shallow fry the lobsters, keep aside.
In a wide bottomed non-stick skillet, heat 2 tbsp mustard oil, add 1 tsp of black mustard, and once it starts to splutter, add the chopped onions and saute till it turns light golden brown.
Add turmeric and saute for another minute or until the raw smell vanishes.
Add 2 cups of water and salt and bring to a boil, add the paste and mix it well.
Add the fried lobsters, cover and cook till the curry becomes of a pouring consistency.