Kalwa Fry

Instructions

1. 1

   Marinate the Oysters

   • Gently rinse the shucked oysters under cold water and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • In a mixing bowl, combine the dry oysters, ginger-garlic paste, red chili powder, turmeric powder, Malvani masala, kokum agal, and 3/4 teaspoon of salt.
   • Use your fingers to gently mix until each oyster is evenly coated with the spice paste. Be careful not to break them.
   • Let the oysters marinate for 15 minutes at room temperature. Do not marinate for longer than 30 minutes, as the acidity can alter the texture.
2. 2

   Prepare the Coating

   • On a wide plate or tray, combine the fine rava, rice flour, and the remaining 1/4 teaspoon of salt.
   • Mix well to ensure the salt is evenly distributed throughout the coating mixture.
3. 3

   Coat the Marinated Oysters

   • One by one, pick up a marinated oyster and place it in the rava-rice flour mixture.
   • Gently press and turn the oyster to ensure it is fully and evenly coated on all sides.
   • Shake off any excess coating and set the coated oyster on a separate plate. Repeat for all oysters.
4. 4

   Shallow Fry to Perfection

   • Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be about 1/4 inch deep.
   • To check if the oil is ready, drop a pinch of the coating mix into it; if it sizzles and rises to the surface immediately, the oil is hot enough.
   • Carefully place the coated oysters in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 2-3 minutes on the first side until golden brown and crisp. Flip gently with a spatula and fry for another 2-3 minutes on the other side.
   • The oysters are cooked when they are firm to the touch and the coating is a deep golden brown.
5. 5

   Drain and Serve Hot

   • Using a slotted spoon, remove the fried oysters from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve immediately while hot and crispy, garnished with thinly sliced onion rings and fresh lemon wedges on the side.