Known in Konkani as kalva and in english as oysters this is a very delicate and tasty shell fish.
They are usually found attached to the big rocks .
When the rocks are broken inside lies the delicate oysters which can be used in various ways.
They sometimes have a stone like shiny hard thing which has to be removed before cooking.
Today I am posting the recipe of Kalva Sagoti which is a very famous konkani/ malwani dish.
You get this dish in any restaurant famous for fish and seafod in Mumbai.
It is very easy to make and worth all the efforts as the final dish is mouth watering .
It does takes little more time than usual fish dishes.
Ingredients :
1 cups..............Kalva (oysters)
1/2 cup..............potatoes cubed
1 cup................fresh grated coconut
2 ......................Onions
1 1/2 tsp..............coriander seeds
1/2 tsp.................pepper corns
3 to 4................cloves
1/2 inch ................dalchin
4 to 5 .................garlic flakes
5 to 6.................dry red chillies
3 to 4...............dry kokam pieces
salt
coconut oil
Method :
Wash and clean the kalva by removing any hard stone like part which is sometimes present.
Cut one onion finely and slice the other onion roughly.
Heat little coconut oil , add coriander seeds, cloves , dalchin, pepper let them splutter.
Then add garlic and onion and fry on a medium flame till onions are brown.
Add grated coconut and again fry till coconut is light brown.
Don't let the onion and coconut burn that will make it loose its flavour.
Add dry chillies and fry for 2 minutes.
Cool the above mixture and grind it to smooth paste.Add turmeric.
Heat coconut oil again in the same kadhai add the chopped onions and fry till light brown.
Add potatoes and half cook them.
Add the kalvas and little water and immediately add the ground masala.
Add salt and kokam and cook for 5 to 10 minutes.
Kalvas are soft and don't need to be cooked for long.
They are usually found attached to the big rocks .
When the rocks are broken inside lies the delicate oysters which can be used in various ways.
They sometimes have a stone like shiny hard thing which has to be removed before cooking.
Today I am posting the recipe of Kalva Sagoti which is a very famous konkani/ malwani dish.
You get this dish in any restaurant famous for fish and seafod in Mumbai.
It is very easy to make and worth all the efforts as the final dish is mouth watering .
It does takes little more time than usual fish dishes.
Ingredients :
1 cups..............Kalva (oysters)
1/2 cup..............potatoes cubed
1 cup................fresh grated coconut
2 ......................Onions
1 1/2 tsp..............coriander seeds
1/2 tsp.................pepper corns
3 to 4................cloves
1/2 inch ................dalchin
4 to 5 .................garlic flakes
5 to 6.................dry red chillies
3 to 4...............dry kokam pieces
salt
coconut oil
Method :
Wash and clean the kalva by removing any hard stone like part which is sometimes present.
Cut one onion finely and slice the other onion roughly.
Heat little coconut oil , add coriander seeds, cloves , dalchin, pepper let them splutter.
Then add garlic and onion and fry on a medium flame till onions are brown.
Add grated coconut and again fry till coconut is light brown.
Don't let the onion and coconut burn that will make it loose its flavour.
Add dry chillies and fry for 2 minutes.
Cool the above mixture and grind it to smooth paste.Add turmeric.
Heat coconut oil again in the same kadhai add the chopped onions and fry till light brown.
Add potatoes and half cook them.
Add the kalvas and little water and immediately add the ground masala.
Add salt and kokam and cook for 5 to 10 minutes.
Kalvas are soft and don't need to be cooked for long.
