Kalwache Tonak / Oysters Curry | How to make Kalwache Tonak / Oysters Curry

By Pooja Nadkarni  |  18th Nov 2015  |  
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  • Kalwache Tonak / Oysters Curry, How to make Kalwache Tonak / Oysters Curry
Kalwache Tonak / Oysters Curryby Pooja Nadkarni
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About Kalwache Tonak / Oysters Curry Recipe

Oysters are super rich in zinc, which is required for strengthening the immune system of your body. Other minerals and vitamins like calcimum,iron, mangnesium are also present in this shellfish. In konkani , we call it kalwa or kalva and they just taste amazing in any recipe. Let’s learn the quick and easy way to prepare curry out of them. This is Goan(Indian) seafood curry is very simple and is prepared using coconut for gravy with added spices.

Kalwache Tonak / Oysters Curry

Ingredients to make Kalwache Tonak / Oysters Curry

  • Oysters 330 grams
  • 2-3 cloves of garlic
  • onion 1 big and sliced
  • garlic 2-3 cloves
  • olive oil 2 Tablespoons
  • tamarind 1 Marble sized ball
  • freshly grated coconut 1/2 Cup (30 Grams)
  • Dry Red chillies 4-5
  • coriander seeds 1/2 Tablespoon
  • peppercorns 5-6
  • cloves 5-6
  • saunf/fennel seeds 1 Teaspoon
  • Haldi/turmeric powder 1 Teaspoon
  • salt to taste

How to make Kalwache Tonak / Oysters Curry

  1. Heat a tablespoon of oil in a skillet and fry all the dry spices (red chillies, coriander seeds, peppercorns and cloves) except fennel seeds for a minute or until a nice aroma comes out. Don’t burn the spices.
  2. Add onions and garlic, fry on medium high heat till they change color and become light brown. Adjust the heat to low. Add grated coconut and fry till coconut turns brown.
  3. Add fennel seeds and turmeric powder and fry for 1 more minute. Grind all the fried ingredients with the tamarind ball and add 1/2 cup of water to a smooth paste.
  4. Wash the oysters 3-4 times. If you buy them big, then cut them into halves.
  5. Heat a heavy bottom vessel, add this paste into it and on low heat, let it cook for 5 Minutes. Now add oysters and little water, mix and let it come to a boil.
  6. Reduce the heat to low and simmer for 8-10 minutes. Add salt and turn off the stove.
  7. Serve this tasty kanvanche tondak or oysters curry with steamy rice.

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