Shahalyat Kalve
Equipment
- Shallow dish
- Refrigerator
- Mortar and Pestle
- Blender
- Pan
Ingredients
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 1 teaspoon Cumin ground
- 1/2 teaspoon Coriander ground
- 1 tablespoon Coconut vinegar
- 1 kg Oysters large, shucked, and rinsed
- 2 tablespoons Vegetable oil
- Salt
For the spice paste
- 60 g Coconut (2/3 cup) desiccated (dried flaked)
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled
- 3 Green chillies de-seeded
- 1 Coriander (Cilantro) small bunch
- 1 Mint small bunch
- Coconuts flesh of 6 tender
Instructions
- To make the marinade, put the ground spices and vinegar in a shallow dish and season with salt.
- Add the oysters and rub them all over with the mixture, then cover and allow to marinate in the refrigerator for 15 minutes.
- To make the spice paste, put the desiccated coconut, ginger, chillies, coriander, and mint leaves into a mortar or blender and pound with a pestle or process, adding a little water, if necessary, to make a smooth paste.
- Heat the oil in a pan over medium heat, add the spice paste and the coconut flesh, and stir-fry for 2 minutes.
- Add the oysters together with the marinade and stir-fry for 2-3 minutes. Cover with a lid and cook for a further 2 minutes, or until the oysters are cooked.
Nutrition
Sodium: 585mgCalcium: 99mgVitamin C: 20mgVitamin A: 843IUSugar: 9gFiber: 11gPotassium: 515mgCholesterol: 40mgCalories: 565kcalTrans Fat: 1gSaturated Fat: 41gFat: 51gProtein: 9gCarbohydrates: 25gIron: 8mg
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