Masala Oysters

 

A friend  brings us a seafood bounty, including a pint of freshly shucked oysters. I dig into the pint immediately, relishing their briny tang. The instructions were to make oyster chowder or stew, but I sample a few raw ones everyday. And with each raw oyster that slides into my gullet, I faintly recall oysters Mum would make, that is whenever she found them at the fish market. Rarely available, the oysters were always polished off. Part of the fun was delicately searching for that elusive pearl! Which was never there!

That recipe came from Gruhini Mitra, an iconic cookbook, which is miles away on a shelf at home. My sister is fast asleep halfway round the world. So I improvise. Sliced onions, green chiles, fresh coconut, PP sambar masala and of course the remainder of the oysters...which were a scant cupful.

MASALA OYSTERS

Serves 2

1 cup shucked Oysters

1 tablespoon Canola Oil

1/2 Onion

1 Garlic clove

1 green Chile

1/2 teaspoon PP Sambar masala

A pinch of Turmeric

1/4 teaspoon Chile powder

2 tablespoons fresh grated Coconut

2 tablespoons fresh Cilantro

1/4 teaspoon Kosher Salt

Slice onion thinly. 

Mince garlic and green chile.

Heat oil a small saucepan. 

Add onions, garlic and green chile to oil and stir till onion is soft. 

Drain as much liquid as you can from the oysters.

Add oysters to onions, along with all spices, coconut, cilantro and salt.

Stir fry over low heat for 5 minutes.

Garnish with coconut and cilantro and serve.

This isn't quite what Mum made...but it is piquant and delicious all the 

same. It might've been made for two but this recipe was demolished by one!
 

Pin It