1

To begin making the Kalwanche Tonak recipe, 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 nice aroma comes out. Make sure that you do not 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.

3

Add grated coconut and fry till coconut turns brown.

4

Add fennel seeds and turmeric powder and fry for 1 more minute.

5

Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder.

6

Wash the oysters for 3 to 4 times. If you buy them big, then cut them into halves.

7

Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes.

8

After 5 minutes, add the oysters and a little water, mix and let it come to boil.

9

Reduce the heat to low and simmer for 8-10 minutes. Add salt and switch off the stove.

10

Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner.

11

The contest is in association with Preethi Kitchen Appliances.

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