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PrintOYSTER MASALA (KALWANCHE TONDAK)
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- Clean and wash the oysters well, remove from the shell and keep aside.
- Grate the coconut and chop onions fine. Soak tamarind in water. Chop coriander leaves.
- Roast the spices slightly. Also roast red chilies and grated coconut separately till light brown in color.
- Grind all the roasted ingredients together to form a paste.
- Saute chopped onions with little oil in a pan till light brown in color. Add ground masala and cook for 2 minutes with a little water.
- Add oysters and mix well. Cook for 5 minutes.
- Add tamarind pulp, salt and chopped coriander.
INGREDIENTS
- 350 grams Fresh oysters
- 2 Onions
- 5 - 6 Dry Red chilies
- 1 teaspoon Peppercorn
- 1 teaspoon Cumin seeds
- 1 teaspoon Cloves
- ½ "size Cinnamon stick
- 1 tablespoon Coriander seeds
- ½ "size Ginger
- 5 - 6 Garlic flakes
- 1 teaspoon Turmeric powder
- 150 grams Fresh grated coconut
- Cooking Oil to sauté
- Salt to taste
- 1 tablespoon Tamarind pulp
- 1 tablespoon Fresh coriander chopped
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