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Oyster Masala (Kalwanche Tonak)

A traditional Goan coastal oyster curry made with roasted spices, coconut, and minimal cooking time. This seasonal dish reflects the simplicity and depth of authentic Goan seafood cuisine.
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Prep Time 20 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Goan, Indian
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 cups fresh oysters cleaned
  • 2 medium onions finely chopped
  • For roasting and grinding:
  • 5 dry red chillies
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 tsp cloves
  • ½ inch cinnamon stick
  • 1 tbsp coriander seeds
  • 1 tea cup fresh grated coconut
  • Other:
  • Oil for sautéing
  • 1 tbsp tamarind pulp
  • Salt to taste
  • 1 tbsp fresh coriander leaves chopped

Method
 

Clean and wash the oysters thoroughly. Keep aside.
    Roast the dry red chillies, spices, and grated coconut separately until lightly browned.
      Grind the roasted ingredients together into a smooth paste.
        Heat oil in a pan and sauté the chopped onions until soft.
          Add the ground masala and cook for 2 minutes, adding a little water if required.
            Add the oysters and gently mix. Pour in one cup of water and cook for 5 minutes.
              Add tamarind pulp and salt. Stir carefully to avoid breaking the oysters.
                Garnish with fresh coriander and remove from heat.

                  Notes

                  Recipe by: Chef Urbano Rego 
                  Chef Urbano do Rego, lovingly called Chef Rego, is a name that carries deep reverence in Goan kitchens. Often credited with introducing Goan cuisine to the world of hotels, he helped shape many of the dishes we now recognise as classics, from Prawn Balchao and Cafreal to Crab Xec Xec. His journey with the Taj Group saw traditional village recipes find a place on global menus, while still retaining their soul. Today, he continues to pass on his wisdom, keeping Goan culinary traditions alive for newer generations.