09/05/2010 Leave a comment
Oysters – 2 cups
Coconut – 1/2
Curry Powder – 2 tbsp
Potatoes (boiled) – 500 gm
Onions – 200 gm
Tamarind pulp – 1/4 cup
Garam masala ( cardamom, cloves, cinnamon)- 1 tsp
Put the Oysters into clean, fresh water. Remove beard and open shell. Drain the liquid inside the shell and set aside.
Grate coconut and makes 2 extractions ( 1/2 cup thick and 1/2 cup thin milk).
Peel and quarter potatoes. Slice onions. Heat about 1 1/2 tbsp oil. Fry onions till soft and light brown. Add curry powder. Fry for few minutes.
Add a little of the oyster liquid and stir well. Add oysters and stir gently. Keep covered for 5 minutes. Add thin coconut milk and bring to a boil. Add the potatoes and the thick coconut milk, tamarind pulp and garam masala powder.
Simmer till the gravy is thick and oil floats on top.