कालवं is the local name for the indigenous oysters. They have a distinct flavour which is quite strong and if you don’t like them at first bite, it’s very rare you’ll ever get used to the taste.
They’re usually sold cleaned and de-shelled, but you have to careful wash them to get rid of any residual grit and shell bits.
Here’s my adaptation of a recipe shared by a friend.
15-20 कालवं – Shelled and cleaned oysters (in a non stick pan, heat a few drops of oil, sauté a tsp of crushed garlic, some haldi, red chilli powder and salt on high heat and add the oysters. Cook for around 5-7 minutes till done.
3 medium onions
Handful of coriander leaves
1 large green chilli
1 tsp Coriander powder
1 tsp Red chilli powder
2/3 tbsp Besan
1 tbsp rice flour
Chop onions and add the masala powders. Add salt to taste and set aside till the moisture from the onions has leached.
Add besan and rice flour and a tbsp or two of water – just enough to make a bhaji ya like batter.
Add the chopped prepared oysters.
Let the batter rest for around 20 minutes.
Fry in hot oil till crisp and golden. Serve with ketchup or chutney.