Konkani Style Kalwa Masala
This recipe is one of the "old grandmother recipes" from the Konkan area of Maharashtra containing fresh oysters collected from the coastal zone of the Konkan. It's a tangy, spicy, "masaaledar" Oyster recipe.
Goes well with Rice Bhaakris or Steamed Rice.
Konkani Style Kalwa Masala
This recipe is one of the "old grandmother recipes" from the Konkan area of Maharashtra containing fresh oysters collected from the coastal zone of the Konkan. It's a tangy, spicy, "masaaledar" Oyster recipe.
Goes well with Rice Bhaakris or Steamed Rice.
Cooking Instructions
- 1
Clean and Rinse the fresh oysters well. Assemble all the ingredients.
- 2
Heat the Oil in a Kadhai, Add the Curry leaves and Crushed Garlic and fry for half a minute. Add finely chopped Onions and saute for 2-3 minute.
- 3
Add the finely chopped Tomatoes and the Diced Potatoes, Ginger-Garlic Paste, Salt and fry well until tomato softens and becomes mushy.
- 4
Add the Turmeric Powder, Coriander Powder, Cumin Powder, Red Chilli Powder, Dried Kokum and roast the masala well with the Onion-Tomato Mixture until the mixture starts to release the oil.
- 5
Add 2-3 tbsp of water, Add the Rinsed Oysters to the mixture, mix well. Cover the Kadhai and Cook well until the potatoes and the oysters are done.
(There is very little need to add water as the oysters also release some water of their own during the cooking process. However if the mixture is too dry, you may add 2-3 tbsp more water)
- 6
Check for the potatoes to have cooked well, adjust salt accordingly and garnish with fresh chopped coriander.
- 7
Serve hot with Rice Bhaakris or Steamed Rice.
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