Konkani Style Kalwanche Tonak Recipe - Oyster Curry

Name: Konkani Style Kalwanche Tonak Recipe - Oyster Curry
Prep time: 35 min
Cuisine: Konkan
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)

By Admin

Prep Time Total in 35 M

Course Dinner

Cuisine Konkan

Diet Non Vegeterian

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.

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)

Instructions

Step 1

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

Step 2

Make sure that you do not burn the spices

Step 3

Add onions and garlic fry on medium high heat till they change color and become light brown

Step 4

Adjust the heat to low

Step 5

Add grated coconut and fry till coconut turns brown

Step 6

Add fennel seeds and turmeric powder and fry for 1 more minute

Step 7

Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder

Step 8

Wash the oysters for 3 to 4 times

Step 9

If you buy them big, then cut them into halves

Step 10

Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes

Step 11

After 5 minutes, add the oysters and a little water, mix and let it come to boil

Step 12

Reduce the heat to low and simmer for 8-10 minutes

Step 13

Add salt and switch off the stove

Step 14

Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner