Kalva Masala Fry

Instructions

1. 1

   Marinate the Oysters

   • In a bowl, combine the cleaned oysters with 1/4 tsp turmeric powder and 1/2 tsp salt.
   • Mix gently to coat them evenly. Set aside to marinate for 15-20 minutes while you prepare the masala.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala

   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
   • Lower the heat and add the remaining 1/4 tsp turmeric powder, Malvani masala, coriander powder, and cumin powder.
   • Stir well and cook the spices for 2-3 minutes, until they become fragrant and oil begins to separate from the masala.
4. 4

   Cook the Oysters

   • Add the marinated oysters to the pan along with any juices.
   • Gently mix to coat them with the masala. Be careful not to break the delicate oysters.
   • Cook for 5-7 minutes on medium heat, stirring gently. The oysters will release water and cook quickly. They are done when their edges curl up and they become opaque.
5. 5

   Add Finishing Touches

   • Stir in the grated fresh coconut, garam masala, and the soaked kokum along with its water.
   • Mix everything gently and cook for another 2 minutes to allow the flavors to meld together.
   • Taste and adjust the salt if necessary.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve the Kalva Masala Fry hot with jowar or rice bhakri, chapati, or steamed rice.