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A spicy and tangy Maharashtrian delicacy from the Konkan coast. Fresh stone oysters are pan-fried in a fiery masala of onions, tomatoes, coconut, and regional spices. A true seafood lover's delight, best enjoyed with bhakri or rice.
For 4 servings
Marinate the Oysters
Prepare the Masala Base
Cook the Masala
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A spicy and tangy Maharashtrian delicacy from the Konkan coast. Fresh stone oysters are pan-fried in a fiery masala of onions, tomatoes, coconut, and regional spices. A true seafood lover's delight, best enjoyed with bhakri or rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 289.29 calories per serving with 14.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Oysters
Add Finishing Touches
Garnish and Serve
To make a gravy version (Kalva Rassa), add 1/2 cup of thin coconut milk along with the oysters and simmer until cooked.
This same masala base works wonderfully with clams (tisre), mussels, or prawns.
For a slightly different but equally authentic Maharashtrian flavor, substitute Malvani masala with Goda masala.
Add one small potato, diced, along with the onions to make the dish more filling.
Oysters are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
This dish is packed with zinc from the oysters, a vital mineral for boosting the immune system, wound healing, and supporting metabolic function.
Oysters contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
A good source of heme iron, which is more easily absorbed by the body than non-heme iron, helping to prevent anemia and boost energy levels.
A single serving of Kalva Masala Fry contains approximately 275-325 calories. This is an estimate and can vary based on the size of the oysters and the amount of oil and coconut used.
Yes, it can be a healthy dish. Oysters are a fantastic source of lean protein, zinc, iron, and omega-3 fatty acids. To make it healthier, you can reduce the amount of oil used in preparation.
It pairs traditionally with Maharashtrian breads like Jowar Bhakri or Rice Bhakri. It also goes very well with plain steamed rice, Varan Bhaat (dal rice), or soft chapatis.
Fresh oysters are highly recommended for the best flavor and texture. However, if using frozen, ensure they are thawed completely in the refrigerator and drained of excess water before marinating.
If you cannot find Malvani masala, you can use a good quality red chili powder and garam masala. For a closer approximation, add a tiny pinch of ground star anise and black stone flower (dagad phool) to your spice mix.
To clean stone oysters, first scrub the outer shells vigorously under cold running water to remove any mud or debris. Then, using a sturdy shucking knife, carefully insert the tip into the hinge of the oyster and twist to pry it open. Run the knife along the top shell to sever the adductor muscle and remove the top shell. Be sure to do this over a bowl to catch the natural oyster liquor.