In the Rajput palace, this curry traditionally was made with lamb or chicken, but it is equally good with lobster. Cut the jalapenos in half and use only the white ribs and seeds for this curry. Reserve the green flesh for another recipe.

Place the yogurt in a cheesecloth- lined strainer. Place the strainer over a bowl and refrigerate for about 4 hours.

Transfer the drained yogurt to a large bowl and whisk until smooth. Set aside. Heat 2 tablespoons of the clarified butter in a heavy saucepan over moderate heat. Add the pumpkin seeds, cashews, onion and peppers. Saute until the edges of the onion start to brown.

Transfer to a blender; add 1/4 cup water and process into a fine puree. Add the remaining 1 tablespoon clarified butter to the pan; place over moderate heat. Add the garlic and bay leaves; cook until fragrant, but not browned.

Add the remaining spices and the lobster. Stir and cook for 3 to 4 minutes.

Add the drained yogurt, a tablespoon at a time to prevent curdling. Mix gently.

Stir in the onion puree. Add the water and salt and bring to a gentle boil. Cook until the lobster is tender, about 6 to 8 minutes. Transfer to a heated serving dish.

Garnish with silver leaf, if desired.

Accompany with a salad of crisp baby greens and fragrant basmati rice.

Clarified Butter (Desi ghee): Heat 1 pound unsalted butter in a heavy Dutch oven over moderate heat for 25 minutes. Remove from heat. Let cool to room temperature, then strain. This will keep indefinitely in the refrigerator. Yields 1 2/3 cup.

Per Serving: 445 calories, 50 g protein, 18 g carbohydrate, 19 g fat (8 g saturated), 240 mg cholesterol, 1, 337 mg sodium, 2 g fiber.

India's Royal Curries Offer Us a Taste of Maharajahs' Laxmi Hiremath

The San Francisco Chronicle,

Mm-format by Petra <phildeb@gmx. Net>