Oysters are super rich in zinc, which is required for strengthening the immune system of your body. Other minerals and vitamins like calcimum,iron, mangnesium are also present in this shellfish.
In konkani , we call it kalwa or kalva and they just taste amazing in any recipe. Let’s learn the quick and easy way to prepare curry out of them. This is Goan(Indian) seafood curry is very simple and is prepared using coconut for gravy with added spices.
Quantity: For 4 People
- 330 Grams Oysters(Use small ones, but in case you get big ones, cut them into halves)
- Salt to taste
- 1 Big sliced onion
- 2-3 Cloves of garlic
- 2 Tablespoons Olive oil
- 1 Marble sized ball of tamarind
For coconut paste:
- 1/2 Cup(30 Grams) freshly grated coconut(use dry coconut if you don’t have access to fresh )
- 4-5 Dry Red chillies
- 1/2 Tablespoon coriander seeds
- 5-6 Peppercorns
- 5-6 Cloves
- 1 Teaspoon saunf/fennel seeds
- 1 Teaspoon Haldi/Turmeric powder
Heat a tablespoon of oil in a skillet and fry all the dry spices ( red chillies, coriander seeds, peppercorns and cloves) except fennel seeds, for a minute or until nice aroma comes out. Don’t burn the spices.
Add onions and garlic fry on medium high heat till they change color and become light brown.
Adjust the heat to low.
Add grated coconut and fry till coconut turns brown.
Add fennel seeds and turmeric powder and fry for 1 more minute.
Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste.
Wash the oysters 3-4 times . If you buy them big, then cut them into halves.
Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for 5 Minutes.
Now add oysters and little water , mix and let it come to boil.
Reduce the heat to low and simmer for 8-10 minutes.
Add salt and switch off the stove.
Serve this tasty kanvanche tondak or oysters curry with steamy rice.