Oyster Fry

Ingredients

• - 500g oysters
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare oysters: Shuck fresh oysters carefully using an oyster knife. Remove the meat from shells. Rinse briefly under cold water. Pat dry.
2. Marinate: Mix oyster meat with half tsp turmeric, half tsp red chilli powder and salt. Marinate 10 minutes. Handle very gently — oysters are delicate.
3. Make batter: Mix 3 tbsp rice flour, 2 tbsp chickpea flour, half tsp red chilli powder, half tsp turmeric and salt with just enough water to make a thick coating batter.
4. Coat oysters: Dip each oyster piece into the thick batter to coat all surfaces evenly.
5. Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.
6. Test oil: Drop a tiny bit of batter — it should rise to the surface in 2-3 seconds.
7. Fry oysters gently: Slide batter-coated oysters into the oil. Fry 2-3 minutes until golden.
8. Flip and fry: Turn each piece and fry the other side 2 minutes until golden all over.
9. Drain: Remove with a slotted spoon and drain on paper.
10. Serve: Serve immediately with a lemon wedge and sliced onion rings beside the oysters. Oyster fry is best eaten fresh and hot.