Total cooking time: 20 minutes

Medium sized oysters: about 50
Onion: 1
Coconut: 1/2
Fresh coriander leaves: 1/2 cup
Ginger: 1 inch
Garlic: 5-6 cloves
Powdered gram masala: 1 tsp
Powdered red chilli: 1 tsp
Oil: 1-1/2 tbsp
Kokum: 1
Salt to taste

Method

1. Oysters need to be washed at least for about ten minutes rinsing at least five to six times in water.
2. Slit open the oyster shell with a sharp knife and separate the flesh so that it sticks on to one side of the shell, throw away the empty shell and retain the fleshy part. After all oysters are done keep aside.
3. Shallow fry finely chopped onion, garlic (3 cloves), ginger and grated coconut in about 1 tsp oil.
4. Add coriander leaves to this mixture and grind to a paste. This forms the masala.
5. Heat remaining oil in a wok or kadai, chop remaining garlic cloves and add to the hot oil followed by the masala, powdered red chilli and garam masala, saut mixture till oil leaves the sides.
6. Add 1 cup water; kokum and salt (add salt sparingly as oysters are basically salty). Bring to a boil and add the oysters.
7. Simmer for about 15 minutes.
8. Garnish with freshly chopped coriander and serve hot.

Oysters are usually accompanied with bhakris, chapattis, or rice. They are traditionally made with lunch followed by the Konkani Sol-curry (a cool curry made by mixing kokum and coconut milk). Oysters are rich in calcium and are generally good for all age groups. For people suffering from high cholesterol levels or obesity, this preparation can be made without oil.