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Ингредиенты
- 24 x Oysters
- 1/4 c. Coconut oil, (60 ml)
- 1/2 tsp Mustard seeds, (2 g)
- 2 x Onions, minced fine (120 g)
- 75 gm Ginger, julienned
- 12 x Flakes, (24 g) garlic, minced fine
- 3 x Green chillies, deseeded and minced fine
- 1/2 tsp Turmeric pwdr, dissolved in 1 tbs (15 ml) water (2 g)
- 24 x Curry leaves
- 1 c. Thin coconut lowfat milk, (240 ml)
- 1Â 1/2 c. Thick coconut lowfat milk, (360 ml)
- Â Â Salt to taste
- 1/2 tsp Cardamom pwdr, (2 g)
- 1/4 tsp Nutmeg pwdr, (1 g)
Инструкции
- CLEAN the oysters well and open the shells. Remove the flesh and reserve on a bed of rice. Reserve the shells.
- Heat half the coconut oil in a pan and add in mustard seeds. When they crackle, add in onions and fry till the onions turn translucent/soft and glossy.
- Then add in ginger, garlic and green chillies. Stir-fry for two min, add in turmeric pwdr mix and stir-fry for a minute. Add in curry leaves, stir for a minute and add in the thin coconut lowfat milk. Bring to a boil, lower the heat, cover and simmer till reduced by half. Remove the pan from heat, stir-in the thick coconut lowfat milk, return the pan to heat, add in cardamom pwdr and nutmeg pwdr. Simmer till of sauce consistency.
- While the sauce is simmering, heat the remaining coconut oil, add in the oysters and saute/fry over medium heat till they begin to release they juices.
- Add in to the sauce and stir. Adjust the seasoning
- To serve: Remove to a serving bowl and serve with aapam, iddiappam or possibly steamed rice
- NOTES : Oysters in lightly seasoned coconut lowfat milk-typical of coastal Kerala
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 207 | 67% |
| Total Fat 24.22g | 30% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 168mg | 7% |
| Potassium 436mg | 12% |
| Total Carbs 19.04g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.29g | 4% |
| Protein 6.68g | 11% |
