المكونات
- Spinneysfood Spring Onion 1
- Spinneysfood Pure Sunflower Oil 4 tbsp
- Curry leaves 20, fresh
- Garlic 1 clove
- Spinneysfood Ground Coriander 1 tsp
- Spinneysfood Curry Powder 1 tsp
- Limes 2
- Spinneysfood Fresh Coriander A handful
- Coconut milk 4 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Organic Cucumbers 2
- Waitrose Crispy Fried Onions 50g
- Oysters 12, fresh, shucked and on half the shell
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Crispy onion and coriander curry oysters
Seafood 25 Mins Prep · 5 Mins Cook
- Finely slice the spring onion. Heat the oil in a small pot with a lid, drop in the curry leaves and quickly cover as they’ll splutter. After 30 seconds, remove the crispy leaves and set aside.
- Add the garlic and spring onion to the oil and toast lightly, then stir in the coriander and curry powder. Cook for 1 minute, remove from the heat and cool.
- Juice the limes. Add the curry oil, fresh coriander, coconut milk, lime juice and salt to a blender and blitz until smooth and creamy. Chill until ready to use.
- Finely dice the cucumbers. Mix the crispy onions with half the fried curry leaves to make a crunchy crumb.
- Nestle the oysters onto crushed ice or salt. Spoon a few cucumber cubes into each shell, then add a drizzle of curry sauce and top with the onion crumb. Scatter over fried curry leaves and serve with lime wedges.