Kalvaa Tonak
April 11, 2015

Oysters cooked in a coconut based Goan gravy with potatoes.

Cuisine Goan
Course Main Course
Serves 10
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 10
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
cleaned oysters
1.5   cup
sliced onion
1   cup
desiccated coconut
3/4   cup
salt
1/2   tablespoon
small potatoes diced
3  
garam masala powder
1   tablespoon
turmeric
1/2   teaspoon
red chili powder
1/2   teaspoon
garlic cloves
7  
coconut oil
3   tablespoon
cilantro for garnishing
3   tablespoon
Instructions

1. Heat 2 tablespoons of oil in a frying pan. Add garlic cloves and cook till slightly brown. Next add sliced onions.

2. Once the onions start to brown, add the coconut. Next add garam masala, turmeric powder, red chili powder and salt.

3. Fry for a minute or so. Let the mixture cool. Once cool, transfer to a blender and grind into a coarse paste.

4. In the mean time wash, peel and dice potatoes. Immerse potatoes in water immediately to prevent browning. Also wash and clean the oysters.

5. Heat the remaining oil and add in the potatoes. Add the masala and let the potatoes cook. You can also boil the potatoes till half done in the microwave or on stove to speed the process.

6. Once the potatoes are done, add in the oysters. Bring the mixture to a boil. Add in the coriander leaves to garnish. Serve hot with bread, chapati or rice.