Oyster Stew (Kalu nu Stew)

Ingredients

• 50 count Fresh oysters (Originally '2.5 kudi' (approx 50 oysters). Ensure they are good quality and removed from shells.)
• 1 1/2 pounds Onions (Originally '0.75 seer'.)
• 1 cup Ghee (Originally '0.25 seer' (approx 0.5 lbs).)
• 1 tablespoon Salt (Originally '1.5 tola'. Adjust to taste.)
• 1 tablespoon Fresh ginger (Originally '0.5 tola'. Weighed approx 6g, minced.)
• 2 tablespoons Worcestershire sauce (Originally '6 small spoons Velati sauce'.)
• 1 1/2 tablespoons Wheat flour (All-purpose) (Originally '3 heaping small spoons of Mill No. 1 flour'.)
• 6 whole Green chilies (Large variety.)
• 3 cups Cold water (Originally '0.75 seer' (approx 24 fl oz).)

Instructions

1. 1Peel the ginger and chop it into a very fine mince. Wash the green chilies, wipe them dry, and chop them very finely. Peel the onions and chop them finely.
2. 2In a tin-lined vessel (or heavy-bottomed pot), heat the ghee. Add the chopped onions and fry until they turn an almond (golden brown) color. Add the minced ginger and continue frying until the mixture is reddish-brown. Finally, sprinkle in the wheat flour and fry it along with the onion mixture for a minute to cook out the raw flour taste.
3. 3Pour in the cold water, then add the oysters and salt. Cover the pot and let it simmer over a low flame. You must uncover and stir frequently with a spoon, as the flour tends to settle at the bottom and may burn if left unattended.
4. 4When the stew begins to thicken slightly, stir in the chopped green chilies. If the oysters are not yet fully tender, place water on the lid of the pot (to create condensation/steam) and continue cooking, adding that hot water into the pot if the gravy becomes too thick before the oysters are done. Once the oysters are cooked through, the stew is thick, and the ghee separates from the gravy, stir in the Worcestershire sauce. Cook for two more minutes, then remove from heat.