Directions:
- Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; process until just blended.
- Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds and next 4 ingredients (mustard seeds through red pepper); sauté for 1 minute. Stir in oysters; sauté 4 minutes or until edges of oysters curl. Remove from heat; stir in the yogurt sauce. Serve over rice. Garnish with cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2808.44 Kcal (11758 kJ) | ||
| Calories from fat | 846.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.04g | 145% | |
|---|---|---|---|
| Cholesterol | 1459.18mg | 486% | |
| Sodium | 2895.27mg | 121% | |
| Potassium | 4591.07mg | 98% | |
| Total Carbs | 53.42g | 18% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 421.01g | 842% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 156.2mg | 868% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 141.4 Kcal (592 kJ) | ||
| Calories from fat | 42.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 145% | |
|---|---|---|---|
| Cholesterol | 73.47mg | 486% | |
| Sodium | 145.77mg | 121% | |
| Potassium | 231.15mg | 98% | |
| Total Carbs | 2.69g | 18% | |
| Sugars | 0.25g | 20% | |
| Dietary Fiber | 0.09g | 7% | |
| Protein | 21.2g | 842% | |
| Vitamin C | 0.2mg | 6% | |
| Iron | 7.9mg | 868% | |
| Calcium | 4.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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