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Fresh oysters cooked in a spicy, aromatic blend of roasted coconut and traditional Maharashtrian spices. This dry coastal delicacy is packed with flavor and pairs perfectly with bhakri or rice.
For 4 servings
Roast the Coconut
Prepare Tadka and Sauté Onions
Cook the Masala Base
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Fresh oysters cooked in a spicy, aromatic blend of roasted coconut and traditional Maharashtrian spices. This dry coastal delicacy is packed with flavor and pairs perfectly with bhakri or rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 295.22 calories per serving with 11.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Coconut
Cook the Oysters
Finish and Garnish
Prawn Sukka (Kolambi Sukka): Replace oysters with an equal amount of cleaned and deveined prawns. Adjust cooking time as prawns cook faster, typically in 5-6 minutes.
Clam Sukka (Tisrya Sukka): Use fresh clams (with shells) instead of oysters. Steam the clams separately until they open, discard any that don't, and then add them to the masala at the end.
Mushroom Sukka: For a vegetarian version, use 500g of button or cremini mushrooms, quartered. The cooking process remains largely the same.
Oysters are exceptionally high in zinc, a mineral vital for a healthy immune system, wound healing, and proper cell growth.
Provides high-quality protein necessary for building and repairing tissues, making it excellent for muscle maintenance and overall body function.
A good source of omega-3 fatty acids, which help reduce inflammation and support cardiovascular health and cognitive function.
Packed with iron, which is crucial for producing hemoglobin and preventing iron-deficiency anemia, thus boosting energy levels.
Yes, in moderation. Oysters are a nutritional powerhouse, rich in protein, zinc, iron, and omega-3 fatty acids. However, the dish contains oil and coconut, so portion control is key for a balanced diet.
One serving contains approximately 300-350 kcal, depending on the exact amount of oil and the fat content of the coconut used.
If unavailable, create a blend using 1.5 tsp red chili powder, 1 tsp garam masala, 0.5 tsp coriander powder, and 0.5 tsp cumin powder. For more authenticity, add a pinch of star anise powder and stone flower (dagad phool).
Yes, you can. Thaw them completely in the refrigerator before use and pat them dry with a paper towel to remove excess moisture. The cooking time might be slightly shorter.
Oysters cook very quickly. They are done when their edges curl up, they become opaque, and feel firm to the touch. Overcooking will make them tough and rubbery, so watch them closely.