Muru kaari
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Oysters | |
| ¼ | cup | Coconut oil; (60 ml) |
| ½ | teaspoon | Mustard seeds; (2 g) |
| 2 | Onions; chopped fine (120 | |
| ; g) | ||
| 75 | grams | Ginger; julienned |
| 12 | Flakes; (24 g) garlic, | |
| ; chopped fine | ||
| 3 | Green chillies; deseeded and | |
| ; chopped fine | ||
| ½ | teaspoon | Turmeric powder; dissolved in 1 tbs |
| ; (15 ml) water (2 g) | ||
| 24 | Curry leaves | |
| 1 | cup | Thin coconut milk; (240 ml) |
| 1½ | cup | Thick coconut milk; (360 ml) |
| Salt to taste | ||
| ½ | teaspoon | Cardamom powder; (2 g) |
| ¼ | teaspoon | Nutmeg powder; (1 g) |
Directions
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 mustard seeds. When they crackle, add onions and fry until the onions turn translucent and glossy.
Then add ginger, garlic and green chillies. Stir-fry for two minutes, add turmeric powder mixture and stir-fry for a minute. Add curry leaves, stir for a minute and add the thin coconut milk. Bring to a boil, lower the heat, cover and simmer until reduced by half. Remove the pan from heat, stir-in the thick coconut milk, return the pan to heat, add cardamom powder and nutmeg powder. Simmer until of sauce consistency.
While the sauce is simmering, heat the remaining coconut oil, add the oysters and saute over medium heat until they begin to release they juices.
Add to the sauce and stir. Adjust the seasoning To serve: Remove to a serving bowl and serve with aapam, iddiappam or steamed rice
Converted by MC_Buster.
NOTES : Oysters in lightly seasoned coconut milk-typical of coastal Kerala Converted by MM_Buster v2.0l.