Name: Calcutta Lobster in Spinach and Yogurt Sauce
Yield: Serves 4
Ingredients: 1 1/2 pounds uncooked lobster tails, thawed if frozen; 1 bunch spinach; 1 medium onion; 4 large garlic cloves; 1 small fresh serrano chile; a 1-inch piece fresh gingerroot; 1/2 teaspoon brown or black mustard seeds; 2 tablespoons vegetable oil (see note, beginning of recipe); 2 teaspoons ground coriander seeds; 1 cup plain yogurt; 1 teaspoon coarse salt, or to taste; Accompaniment: cooked white or brown basmati rice

Image may contain Dish Food Meal and Plant

Calcutta Lobster in Spinach and Yogurt SauceGourmet Studios

This recipe can be prepared in 45 minutes or less.

Calcutta, former seat of the British Empire and today capital of West Bengal, sits just above the Ganges delta. Fish is cooked here in harmonious combinations with root vegetables, squash, and leafy greens, incorporating Bengali seasonings such as pungent kalonji seeds and ground mustard seeds. In the following recipe, for a truly authentic taste use mustard oil instead of vegetable oil. Be sure, though, to heat the mustard oil to the smoking point and let it smoke for 3 to 5 seconds. This tempers its pungency.

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.