Medium sized
oysters: about 50
Onion: 1
Coconut: ˝
Fresh coriander leaves: ˝ cup
Ginger: 1 inch
Garlic: 5-6 cloves
Powdered gram masala: 1 tsp
Powdered red chilli: 1 tsp
Oil: 1˝ tbsp
Kokum: 1
Salt to taste
Method
Oysters
need to be washed at least for about ten minutes rinsing at least
five to six times in water.
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.
Shallow
fry finely chopped onion, garlic (3 cloves), ginger and grated
coconut in about 1 tsp oil.
Add
coriander leaves to this mixture and grind to a paste. This forms
the masala.
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, sauté mixture till oil leaves the sides.
Add 1 cup
water; kokum and salt (add salt sparingly as oysters are basically
salty). Bring to a boil and add the oysters.
Simmer
for about 15 minutes.
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.
Boloji.com is owned and managed by
Boloji Media Inc Privacy Policy |
Disclaimer No part of this Internet site may
be reproduced without prior written permission of the copyright holder.
