Oyster Curry
A rich and aromatic Parsi-style oyster curry that combines the briny sweetness of fresh oysters with a tangy tamarind base and creamy coconut milk. This historical recipe features a complex spice paste made from fresh ginger, turmeric, and dry chilies, creating a deeply flavorful sauce that coats the tender seafood. Best served with steamed rice or crusty bread to soak up the luxurious, ghee-enriched gravy.
Ingredients
- 18 oysters Fresh oysters (Originally '1 1/2 dozen'. Cleaned and removed from shells.)
- 1 cup Ghee (Originally '0.25 seer' (approx 225g). Can be reduced for modern preference.)
- 3 large Onions (Originally '0.25 seer' (approx 225g). Finely sliced.)
- 2 ounces Tamarind (Originally '1 navtank' (approx 58g). Seedless.)
- 4 cups Cold water (Originally '1 seer' for soaking tamarind.)
- 1 whole Small coconut (Grated. Alternatively use 1 cup thick coconut milk.)
- 1 cup Hot water (Originally '1 pa-sher' (approx 250ml) for extracting coconut milk.)
- 1 piece Fresh ginger (Originally '0.5 tola' (approx 6g). Peeled.)
- 1 teaspoon Fresh turmeric or turmeric powder (Originally '0.5 tola' fresh turmeric knot.)
- 2 teaspoons Coriander seeds or powder (Heaping spoons.)
- 1 teaspoon Salt (Heaping spoon.)
- 1 teaspoon Cumin seeds (Heaping spoon.)
- 15 whole Black peppercorns
- 5 whole Dried red chilies (Large variety. Use 5-7 depending on heat preference.)
Instructions
- 1Soak the tamarind in 4 cups (1 seer) of cold water in an earthenware or non-reactive bowl. Mash the tamarind with your hands to release the pulp, then strain the liquid to extract the juice. Discard the solids.
- 2Grate the coconut and grind it with 1 cup (1 pa-sher) of hot water. Squeeze the mixture through a cloth or fine sieve to extract the thick coconut milk. Set aside.
- 3Peel the ginger. Wipe the dried red chilies with a damp cloth to clean them. Grind the ginger, turmeric, coriander, cumin, peppercorns, and chilies together into a fine paste.
- 4Peel the onions and slice them very finely (like sev). Heat the ghee in a tinned pot (or heavy-bottomed pan). Fry the onions until they turn red. Add the cleaned oysters and sauté them in the hot ghee until they sizzle.
- 5Add the prepared spice paste to the pot and mix well. After a short while, pour in the tamarind juice. Cover the pot and let it simmer over low heat (originally 'on embers') until the oysters are cooked and tender.
- 6Once the oysters are tender, add the coconut milk and salt. Keep the pot uncovered and continue to cook until the curry thickens and the ghee separates and floats to the top. Remove from heat and serve.