Oyster Coconut Curry

by Sunitha Fernandez
Oysters are cooked in a coconut gravy
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Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Oysters(cleaned) - 250 g
  • Tomatoes(chopped) - 2 nos
  • Onions(chopped) - 2 nos
  • Potatoes(peeled and cubed) - 1/2 cup
  • Green chillies(slit) - 2 nos
  • Coconut(grated) - 4 tbsp
  • Curry leaves - 2 springs
  • Ghee - 2 tbsp
  • Coriander leaves - 1/4 cup
  • Salt(As reqd) -
To be ground:
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Oysters(cleaned) - 250 g
  • Tomatoes(chopped) - 2 nos
  • Onions(chopped) - 2 nos
  • Potatoes(peeled and cubed) - 1/2 cup
  • Green chillies(slit) - 2 nos
  • Coconut(grated) - 4 tbsp
  • Curry leaves - 2 springs
  • Ghee - 2 tbsp
  • Coriander leaves - 1/4 cup
  • Salt(As reqd) -
To be ground:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing oyster coconut curry, grind the grated coconut in a mixer, adding little water, to a fine paste and keep aside.
  2. Then grind cumin seeds, chilly powder, salt, turmeric powder, ginger, garlic, onion, pepper powder and garam masala to a fine paste. Keep it aside.
  3. Blanch the tomatoes, remove the outer skin and blend it. Keep it aside.
  4. Heat ghee in a pan. Saute onions, green chillies and curry leaves for some time until golden in color.
  5. Add the ground masala mixture and sautT till the oil separates.
  6. Add the oysters and fry for some time until it becomes dry.
  7. Then pour in the tomato puree, salt and one cup of hot water. Allow it to cook covered on low flame until the gravy becomes thick.
  8. Stir in chopped coriander leaves and add the ground coconut. Allow it to simmer for some time and remove it from the flame.
  9. Oyster coconut curry is ready. Serve hot with chapatti.
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