Konkani Style Kalwanche Tonak Recipe - Oyster Curry
A non-veg Konkan recipe with oysters - (use small ones but in case you get big ones, salt - to taste, onion - sliced. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 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
cloves garlic(2)dry red chillies(4)coriander (dhania) seeds(1/2 tablespoon)whole black peppercorns(5)cloves cloves (laung)(5)fennel seeds (saunf)(1 teaspoon) - 2
Make sure that you do not burn the spices
- 3
Add onions and garlic fry on medium high heat till they change color and become light brown
onion - sliced(1)cloves garlic(2) - 4
Adjust the heat to low
- 5
Add grated coconut and fry till coconut turns brown
fresh coconut - grated (use dry coconut if you don't have access to fresh )(1/2 cup) - 6
Add fennel seeds and turmeric powder and fry for 1 more minute
coriander (dhania) seeds(1/2 tablespoon)fennel seeds (saunf)(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder
tamarind(30 grams) - 8
Wash the oysters for 3 to 4 times
oysters - (use small ones but in case you get big ones(330 grams) - 9
If you buy them big, then cut them into halves
- 10
Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes
- 11
After 5 minutes, add the oysters and a little water, mix and let it come to boil
oysters - (use small ones but in case you get big ones(330 grams) - 12
Reduce the heat to low and simmer for 8-10 minutes
- 13
Add salt and switch off the stove
salt - to taste - 14
Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner
Rate this recipe
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Konkani Style Kalwanche Tonak Recipe - Oyster Curry
A non-veg Konkan recipe with oysters - (use small ones but in case you get big ones, salt - to taste, onion - sliced. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 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
cloves garlic(2)dry red chillies(4)coriander (dhania) seeds(1/2 tablespoon)whole black peppercorns(5)cloves cloves (laung)(5)fennel seeds (saunf)(1 teaspoon) - 2
Make sure that you do not burn the spices
- 3
Add onions and garlic fry on medium high heat till they change color and become light brown
onion - sliced(1)cloves garlic(2) - 4
Adjust the heat to low
- 5
Add grated coconut and fry till coconut turns brown
fresh coconut - grated (use dry coconut if you don't have access to fresh )(1/2 cup) - 6
Add fennel seeds and turmeric powder and fry for 1 more minute
coriander (dhania) seeds(1/2 tablespoon)fennel seeds (saunf)(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Grind all the fried ingredients with tamarind ball and 1/2 cup water to smooth paste in a grinder
tamarind(30 grams) - 8
Wash the oysters for 3 to 4 times
oysters - (use small ones but in case you get big ones(330 grams) - 9
If you buy them big, then cut them into halves
- 10
Heat a heavy bottom vessel, add this paste into it, and on low heat, let it cook for about 5 minutes
- 11
After 5 minutes, add the oysters and a little water, mix and let it come to boil
oysters - (use small ones but in case you get big ones(330 grams) - 12
Reduce the heat to low and simmer for 8-10 minutes
- 13
Add salt and switch off the stove
salt - to taste - 14
Serve this delicious Kanvanche Tonak or Oyster Curry with hot steamed rice for a perfect Konkani lunch or dinner
Rate this recipe
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