Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.