Loading...
Fresh oysters cooked in a spicy, tangy masala of roasted coconut and aromatic spices. This Maharashtrian coastal delicacy is a semi-dry preparation, perfect with bhakri or steamed rice.
For 4 servings
Prepare the Sukke Masala
Sauté the Aromatics
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Fresh oysters cooked in a spicy, tangy masala of roasted coconut and aromatic spices. This Maharashtrian coastal delicacy is a semi-dry preparation, perfect with bhakri or steamed rice.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 299.7 calories per serving with 8.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kalwa Sukke
Garnish and Serve
This sukke masala works wonderfully with other seafood. You can replace oysters with clams (tisrya) or prawns (kolambi) following the same recipe, adjusting cooking time as needed.
For a milder version, use Kashmiri red chillies which provide vibrant color without excessive heat, and reduce the quantity of black peppercorns.
If you prefer a slightly more gravy-like consistency, add 1/4 cup of hot water along with the oysters and simmer for a shorter time at the end.
Oysters are one of the best natural sources of zinc, a mineral crucial for immune function, wound healing, and cell growth.
This dish provides high-quality protein from the oysters, which is essential for building and repairing tissues, and maintaining muscle mass.
Oysters are a good source of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Spices like cumin, coriander, ginger, and turmeric are known for their digestive properties and anti-inflammatory benefits, contributing to overall gut health.
One serving of Kalwa Sukke contains approximately 350-400 calories, primarily depending on the amount of oil and coconut used in the preparation.
Yes, it can be a healthy dish. Oysters are an excellent source of protein, zinc, iron, and vitamin B12. The use of fresh spices also adds health benefits. However, it is moderately high in fat due to the coconut and oil, so it should be consumed in moderation as part of a balanced diet.
Yes, you can use frozen oysters. Make sure to thaw them completely in the refrigerator overnight and drain any excess water before using. While fresh oysters provide the best texture and flavor, frozen ones are a convenient alternative.
'Sukke' or 'Sukkha' is a term from Marathi and Konkani languages that means 'dry'. It refers to a style of semi-dry dish where the masala thickly coats the main ingredient rather than forming a thin gravy.
To clean shucked oysters, place them in a colander and rinse gently under cold running water to remove any sand, grit, or shell fragments. Pat them dry with a paper towel before cooking.
Kalwa Sukke pairs beautifully with traditional Maharashtrian breads like rice bhakri or jowar bhakri. It also goes very well with plain steamed rice or chapatis.