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A classic Goan delicacy featuring fresh oysters cooked with grated coconut, tangy tamarind, and a blend of aromatic spices. This dry-style dish is packed with coastal flavors and is best enjoyed with steamed rice or pao.
For 4 servings
Prepare Oysters: If using fresh oysters, shuck them carefully. Rinse the oyster meat gently under cold running water to remove any grit or shell fragments. Drain thoroughly in a colander and set aside.
Sauté Aromatics: Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once hot, add the finely chopped onions and sauté for 6-8 minutes, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chillies, and continue to sauté for another minute until the raw aroma disappears.
Add Spices and Coconut: Reduce the heat to low. Add all the dry spice powders – turmeric, Kashmiri red chilli, coriander, and cumin – along with the salt. Stir for about 30 seconds until fragrant. Immediately add the fresh grated coconut and mix well. Toast this mixture for 2-3 minutes, stirring continuously, until the coconut is aromatic and slightly dry.
Cook the Oysters: Add the cleaned oysters and tamarind paste to the pan. Gently fold them into the coconut masala until well-coated. Pour in 1/4 cup of water. Cover the pan and cook on a low-medium flame for 5-7 minutes. The oysters will release their own juices and cook quickly. Avoid overcooking to prevent them from becoming rubbery.
Finish and Serve: Uncover the pan. The dish should be semi-dry. If there's excess liquid, increase the heat slightly and cook for another 1-2 minutes with the lid off until the desired consistency is reached. Sprinkle the garam masala over the top, give it a final gentle mix, and turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Goan pao.
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A classic Goan delicacy featuring fresh oysters cooked with grated coconut, tangy tamarind, and a blend of aromatic spices. This dry-style dish is packed with coastal flavors and is best enjoyed with steamed rice or pao.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 269.73 calories per serving with 7.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
This recipe works wonderfully with clams (Tisreo Suke) or mussels (Xinaneo Suke). Adjust cooking time as needed, as clams will need to be steamed until they open.
Add 1 small potato, finely diced, along with the onions to make the dish more filling. You may need a little extra water to cook the potatoes through before adding the oysters.
For a slightly richer, masala-coated consistency, you can grind the grated coconut with the spice powders and a splash of water to a coarse paste before adding it to the pan.
Oysters are one of the best natural sources of zinc, crucial for a healthy immune system and metabolism, and are packed with iron, which helps transport oxygen and prevent anemia.
This dish provides high-quality protein from the oysters, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The use of fresh coconut and coconut oil supplies medium-chain triglycerides (MCTs), a type of healthy fat that the body can easily convert into energy.
One serving of Kalva Suke contains approximately 210-240 calories. This is an estimate and can vary based on the size of the oysters and the exact amount of coconut oil used.
Yes, Kalva Suke is a nutritious dish. Oysters are an excellent source of lean protein, zinc, iron, and vitamin B12. The use of coconut provides healthy fats. It is naturally gluten-free and low in carbohydrates.
Fresh oysters offer the best flavor and texture. However, you can use frozen oysters; just ensure they are fully thawed and drained. If using pre-cooked canned oysters, drain them well and add them in the last 2 minutes of cooking just to heat through.
The most authentic substitute is kokum. Soak 3-4 dried kokum petals in 1/4 cup of warm water for 15 minutes and use the infused water. In a pinch, a squeeze of lime juice added at the end can provide tanginess, though the flavor profile will be different.
Store any leftover Kalva Suke in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Avoid over-reheating, as it can make the oysters tough and rubbery.