Oyster pakora with tomato kasundi & sorrel
OYSTER PAKORA WITH TOMATO KASUNDI & SORREL
MAKES 2 DOZEN OYSTERS TO SERVE 8 GUESTS / PREPARATION 40 MINUTES / COOKING 60-75 MINUTES
At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours. We use Te Matuku oysters from Waiheke in pakoras (also known as bhajji). The batter provides a textural element that works really well with the creamy oysters and the tomato kasundi adds sharpness to the dish. Oyster pakoras will be a big crowd pleaser at any event.
FOR THE TOMATO KASUNDI
¼ cup sunflower oil
1 tablespoon brown mustard seeds 1 tablespoon ground turmeric 2 tablespoons ground cumin
1 brown onion, finely chopped
4 cloves garlic, crushed
3 tablespoons grated fresh ginger
3 long green chillies, seeds removed,
finely chopped
800g chopped tinned tomatoes
⅔ cup apple cider vinegar
⅓ cup brown sugar
1 green apple, peeled, roughly chopped 1 teaspoon salt
In a large saucepan, heat the oil on a medium heat. Add the mustard seeds, turmeric and cumin. Cook for 2 minutes until fragrant. Add the onion, garlic, ginger and chilli. Cook for 2 minutes until the onion begins to soften. Add the tomatoes, vinegar, sugar, apple and salt. Bring to the boil. Reduce the heat to low and simmer for 1 hour until the liquid has evaporated and the oil comes to the top. Cool and store in the fridge, in sterilised jars, for up to one month.
FOR THE PAKORA BATTER
1 cup cornflour
1 cup chickpea flour
2 teaspoons turmeric
2 teaspoons chilli powder 2 teaspoons salt
2 teaspoons onion/nigella seeds 1 tablespoon black sesame seeds 2 teaspoons baking powder
Combine all the dry ingredients well. Slowly add cold water stirring to combine until the batter is a similar consistency to crêpe batter. Set aside.
FOR THE DRESSED SORREL 6-8 large sorrel leaves 2 tablespoons lemon juice 2 tablespoons canola oil
Using a small knife, remove the sorrel from either side of the stem. Slice each of the leaves in half diagonally. Place in a bowl and dress with the lemon juice, a pinch of salt and the oil. Toss well and keep in fridge for at least 30 minutes.
TO ASSEMBLE THE OYSTER PAKORAS
24 pre-shucked oysters, removed from shell (keep the cleaned oyster shells to serve) oil for frying marigold leaves or baby herbs, to serve (optional)
Place the oysters one by one into batter, then either shallow fry in 2 inches of oil, or deep fry at 180℃ for 2-3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Season lightly with flaked salt.
Put 1 teaspoon of kasundi into each cleaned oyster shell. Wrap the fried oysters in a dressed sorrel leaf and place on top of the kasundi. Garnish with marigold leaves or other baby herbs if you choose. Serve immediately.
The bubbles are poured and the beers are cold, friends are arriving to enjoy the best of the season. Seafood snacks are just made for sharing with fresh flavours, more than a hint of luxury and plenty of wow factor. We asked some of Auckland’s top chefs for their best recipes for seafood treats to kick off your summer entertaining.