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Baked Oysters with Garlic, Curry Leaves, Chilli

Course: Appetizer
Cuisine: Modern Indian


  • 8 freshly shucked oysters ask your fishmonger to leave the oyster meat in one half of the shell
  • 3-4 tbsp butter
  • 2 large garlic cloves; finely chopped as fine as you can
  • 5 curry leaves; finely chopped
  • 3 sprigs coriander leaves; finely chopped
  • 2 tsp Kashmiri chilli powder
  • Salt to season
  • Lemon wedges to serve


  • Clean the oysters and keep aside.
  • Add the butter, garlic and curry leaves to a pan; melt over lowest heat possible and then leave for a few minutes for the flavours to infuse through.
  • Pre heat the oven to 160°C (fan forced).
  • Line the oysters in a baking tray. Pour half a tsp of the butter emulsion into each. Then top each with a few chopped coriander leaves, salt and a pinch of Kashmiri chilli powder. Bake for 6-8 minutes or till just done.
  • Remove and top each oyster with the remaining butter and garnish with some coriander leaves and a pinch of chilli powder.
  • Serve warm with lemon wedges.