Sometime back I cooked some oyster meat as a masala recipe. That had a sunshine essence while this one has a midnight appeal 🙂 . I was very enthralled by the little dish which was amazingly textured and turned from a dirt filled slimy meat pieces to absolutely divine morsels. Was very eager to making something similar using the tanginess of tamarind and the bite of some fresh chilies. I had this dish with a bowl of clear boiled white rice and wow, it turned out great. It pays to be adventurous in the kitchen 😀 . Do try at your end, and yes, feel free to iterate your own way !!
…need to know (food details)
- Number of people served : 2 to 3
- Preparation time : 25 minutes
- Serving size : 2 to 3 tablespoon of the dish
….and we need (ingredients)
- Oysters meat, cleaned, 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 Chilies, 2 to 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.
- Turmeric powder, 1/3rd 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.
- Degi Mirch, 1/2 teaspoon : Widely native in the heavenly valleys of Kashmir state, degi mirch has an amazing ruby red color and a mild bitter flavor. It has pretty much similar benefits of skin, hair and inflammation as most regular chili peppers.
- Tamarind, 1 teaspoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
- Pepper powder, 1/4th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
- Garam Masala, 1/3rd 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.
- Sea salt, to taste : Sea salt is slightly healthier and mineral rich salt. However, I add it here instead of table salt to bring in more authentic essence in my seafood 🙂
- Lemon juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
- Curry leaves, 6 to 8 : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma. One old friend from Bangalore once told me, if the South Indians would have their way, they would even add curry patta in Chinese food 🙂
- Fennel seeds, 1/2 teaspoon : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion.
- Oil, 14th cup : I used coconut oil due to it being odorless and tasteless and just providing the grease and with a low heating point.
….time to cook ‘n roll (preparing instructions)
- Heat half the oil in a pan on medium heat and wait till it starts fuming.
- To this add turmeric powder, and degi mirch and cook for 30 seconds. Do not overdo else your pan will start fuming sneezy fumes 🙂
- To this add 2 pinches of salt, the tamarind paste, the garam masala and pepper powder and stir for a minute maximum. Add 1/2 cup of water and stir further for 2 minutes to form a thick sauce. Now take off the flame, off the pan and set aside.
- Heat the rest of the oil in the same pan. When it fumes, add fennel and move till it crackles.
- Now add curry leaves and the green chilies and make them move around in the pan to cook for 2 minutes on medium flame.
- Remember, all the dish cooks in medium flame only. That way the light oil retains greasiness and the oyster also do not firm to a rubbery texture.
- While the pan is cooking chilies and curry leaves, add the oysters meat to it. Cook for 10 minutes in the pan stirring well. This would be the right time to adjust the salt levels. Mix well and switch off the gas.
- Squeeze the lemon juice over the oysters and leave the oyster cooked such (covered with a lid) for next 2 minutes.
- Now open the lid and pour the tamarind sauce earlier prepared.
- Serve steaming to hungry poking forks 😀
Storage : Not suggested. The texture will be lost forever. Anyways, you are making a yummy dish, don’t even think about storing it.
Missing Something ? : I suggest don’t tinker too much with the ingredients here.