Konkani Style Kalwanche Tonak Recipe - Oyster Curry
A fresh oyster curry that is made using freshly made konkani masala, that is by sauteing some onions, coconut and whole spice like coriander seeds, fennel, red chilli, cloves and peppercorns well and grinding them into a smooth paste and cooking it along with fresh oyster. Serve it along with hot steamed rice.
Oysters are super rich in zinc, which is required for strengthening the immune system of your body. Other minerals and vitamins like calcium, iron and magnesium are also present in this shellfish. In konkani, we call oysters as kalwa and they just taste amazing in any recipe. Kalwanche Tonak is a very simple and is prepared using coconut for gravy with added spices and is my mom's specialty.
Serve this delicious Kanvanche Tonak -Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner.
You can also try other curry based recipes like
- Vegetarian Thai Red Curry
- Lemongrass Tofu and Vegetable Curry
- Mangalorean Manoli Curry
- Kathirikai Podi Curry
The contest is in association with Preethi Kitchen Appliances.
10 M
25 M
35 M
3 Servings
Ingredients
- 330 grams Oysters , (use small ones but in case you get big ones, cut them into halves)
- Salt , to taste
- 1 Onion , sliced
- 2 cloves Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 30 grams Tamarind
- 1/2 cup Fresh coconut , grated (use dry coconut if you don't have access to fresh )
- 4 Dry Red Chillies
- 1/2 tablespoon Coriander (Dhania) Seeds
- 5 Whole Black Peppercorns
- 5 cloves Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Turmeric powder (Haldi)
How to make Konkani Style Kalwanche Tonak Recipe - Oyster Curry
To begin making the Kalwanche Tonak recipe, heat a tablespoon of oil in a skillet and fry all the dry spices (red chillies, coriander seeds, peppercorns and cloves) except fennel seeds, for a minute or until nice aroma comes out. Make sure that you do not burn the spices.
Add onions and garlic fry on medium high heat till they change color and become light brown. Adjust the heat to low.
Add grated coconut and fry till coconut turns brown.
Add fennel seeds and turmeric powder and fry for 1 more minute.
Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder.
Wash the oysters for 3 to 4 times. If you buy them big, then cut them into halves.
Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes.
After 5 minutes, add the oysters and a little water, mix and let it come to boil.
Reduce the heat to low and simmer for 8-10 minutes. Add salt and switch off the stove.
Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner.
