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Plump, juicy oysters cooked in a fragrant, semi-dry Goan masala. This coastal delicacy combines sweet coconut, tangy tamarind, and warm spices for a truly unforgettable seafood experience.
For 4 servings
Clean the oysters thoroughly. Place them in a bowl of salted water and gently rinse 2-3 times to remove any sand or grit. Drain completely and set aside.
Prepare the masala paste. In a small, dry pan over low heat, roast the dried red chilies, coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until fragrant. Let them cool completely.
In a wide pan or kadai, heat the coconut oil over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
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Plump, juicy oysters cooked in a fragrant, semi-dry Goan masala. This coastal delicacy combines sweet coconut, tangy tamarind, and warm spices for a truly unforgettable seafood experience.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 378.03 calories per serving with 12.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish with freshly chopped coriander leaves. Serve immediately with hot steamed rice, Goan pao (bread), or bhakri (flatbread).
This same sukke masala can be used to prepare with clams (Tisreo Sukke) or prawns. Adjust cooking time accordingly.
Add one small potato, finely diced, along with the onions to add extra body and texture to the dish.
For a gravy consistency, add 1/2 to 3/4 cup of thin coconut milk or water after sautéing the masala and simmer for a few minutes before adding the oysters.
Oysters are one of the best natural sources of zinc, an essential mineral vital for a strong immune system, wound healing, and proper cell function.
This dish provides a significant amount of lean protein from the oysters, which is crucial for building and repairing tissues, supporting muscle health, and producing enzymes.
Oysters are a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Kalva Sukke is a traditional Goan dish featuring 'Kalva' (oysters) cooked in a 'Sukke' (semi-dry) masala made from roasted spices, coconut, and tamarind. It's a coastal delicacy known for its rich and tangy flavor.
Yes, you can use frozen shucked oysters. Make sure to thaw them completely in the refrigerator overnight and drain any excess water before using. However, fresh oysters will always yield the best taste and texture.
It has both healthy and indulgent aspects. Oysters are an excellent source of protein, zinc, and omega-3 fatty acids. However, the dish also contains coconut and oil, which contribute to its fat content. It can be enjoyed as part of a balanced diet.
A single serving of Kalva Sukke (approximately 1 cup or 260g) contains an estimated 380-450 calories, depending on the amount of coconut and oil used.
Kalva Sukke pairs wonderfully with traditional Goan accompaniments like Goan pao (local bread), steamed rice, or bhakri (rice flour flatbread) to soak up the delicious masala.
If the dish is too watery, simply uncover the pan and cook on medium heat for a few more minutes, stirring gently. This will allow the excess liquid to evaporate until you reach the desired semi-dry consistency.