Esta es una exhibición prevé de cómo se va ver la receta de 'Muru Kaari' imprimido.

Receta Muru Kaari
by Global Cookbook

Muru Kaari
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 24 x Oysters
  • 1/4 c. Coconut oil, (60 ml)
  • 1/2 tsp Mustard seeds, (2 g)
  • 2 x Onions, minced fine (120 g)
  • 75 gm Ginger, julienned
  • 12 x Flakes, (24 g) garlic, minced fine
  • 3 x Green chillies, deseeded and minced fine
  • 1/2 tsp Turmeric pwdr, dissolved in 1 tbs (15 ml) water (2 g)
  • 24 x Curry leaves
  • 1 c. Thin coconut lowfat milk, (240 ml)
  • 1 1/2 c. Thick coconut lowfat milk, (360 ml)
  •     Salt to taste
  • 1/2 tsp Cardamom pwdr, (2 g)
  • 1/4 tsp Nutmeg pwdr, (1 g)

Direcciones

  1. CLEAN the oysters well and open the shells. Remove the flesh and reserve on a bed of rice. Reserve the shells.
  2. Heat half the coconut oil in a pan and add in mustard seeds. When they crackle, add in onions and fry till the onions turn translucent/soft and glossy.
  3. Then add in ginger, garlic and green chillies. Stir-fry for two min, add in turmeric pwdr mix and stir-fry for a minute. Add in curry leaves, stir for a minute and add in the thin coconut lowfat milk. Bring to a boil, lower the heat, cover and simmer till reduced by half. Remove the pan from heat, stir-in the thick coconut lowfat milk, return the pan to heat, add in cardamom pwdr and nutmeg pwdr. Simmer till of sauce consistency.
  4. While the sauce is simmering, heat the remaining coconut oil, add in the oysters and saute/fry over medium heat till they begin to release they juices.
  5. Add in to the sauce and stir. Adjust the seasoning
  6. To serve: Remove to a serving bowl and serve with aapam, iddiappam or possibly steamed rice
  7. NOTES : Oysters in lightly seasoned coconut lowfat milk-typical of coastal Kerala