Oyster Masala

One food that I’ve been most curious about since childhood has been oyster meat. All possible questions populated my mind like “How do we obtain it ? ” to “How do we eat it ?” everything bombarded my quite thoughts about oyster meat. It so lasted till recently when I finally crossed the cusp and stepped into learning much about oysters and their cooking styles. And I learnt quite a lot too. Now, we all know that oysters are so tender that they are eaten cooked, semi cooked and even raw as delicacies all over, but what most of us must learn is that it is a protein rich and mineral rich shell creature with low fats and calories. They are amazing in weight control, blood circulation and I wish I could suggest it to a friend of mine who has osteoporosis, since it works great in the situation to strengthen bone. 


….need to know (food details)

  • Number of people served : 2 to 3 seafood lovers
  • Preparation time : 15 to 17 minutes

….and we need (ingredients)

  • Oyster meat 250 grams : Fluidic and tender, oyster meat is a good antioxidant and as written earlier, since it has very little fat and calories, it is great in weight management and increasing the energy levels in a person. Notwithstanding, oyster meat is a good aphrodisiac too. I get them at local seafood delivery even in off season, so not too difficult to lay hands upon even in Delhi.
  • Green chillies, split, deseeded 3 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly. I pick the less bitter ones from my garden.
  • Ginger, grated, 1 inch : Ginger is consumed by us dried, fresh and chopped, ground dried or as a paste. It can be stored for very long and is extremely easy to grow in your garden It relieves nausea and is a pain killer. It has a warn, sweet and woody.
  • Onion, chopped, 1 medium size : I generally use the red, mild onions with white layers inside. They have a fair taste and are great in controlling blood sugar.
  • Tomato, chopped, 1 medium size : Tomato not only acts as a great anti oxidant and giving us Vitamin K – C etc., it also gets the sweet & fresh essence on a high in this dish. I use the regular round ones from my garden generally.
  • Coriander leaves, chopped, 1 tablespoon : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator. A bunchfull can be pulled out anytime from the corner of the garden.
  • Turmeric powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory. Though I’ve started growing turmeric in my garden, it’s not been used as a dried spice yet.
  • Garam Masala, 1/2 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence. Indian kitchen = Garam masala. 
  • Salt to taste : Use sea salt if available.
  • Coconut oil, for pan frying, should be around 2 tablespoon for 250 grams oyster meat : Odorless, tasteless with a sweet essence, coconut oil is very useful for greasing the seafood dishes.

….time to cook ‘n roll (preparing instructions)

  • Wash and dry the oysters.
  • Cut onions in thin long slices.
  • Cut green chilies in long halves and de-seed them.
  • Heat a pan on medium flame. Pour 2 tablespoons of coconut oil. Keep it on medium flame only since increasing flame will evaporate the oil and you’ll have nothing to grease your pan and no fats for the dish 🙂
  • Add onions to the pan. Saute the onions till they turn golden brown.
  • Now add ginger, chilies and tomatoes to it and stir further for 2 minutes.
  • To this add the oysters’ meat and mix well.
  • Add half cup water and cook well for 7 minutes. You can cover with a lid to making sure to stir frequently. Do not over cook, else, you will end up loosing the tenderness completely.
  • Now uncover your dish, take off the flame serve after garnishing with chopped coriander.

Storage : No Nope Not at all .

Missing Something ? : Skip the chilies if there are kids being served. You can slightly change the pattern by sprinkling half of the garam masala after the dish is cooked and before the garnishing.


13 thoughts on “Oyster Masala

  1. Pingback: Oysters Fried in Tamarind Sauce – Men Can Make Homes

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