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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Indian-inspired recipe is our adaptation of a popular offering at Moby Dick Hotel and Restaurant in Nahcotta, Washington (above). The chef who created it has departed the restaurant, but we think the dish should live on. Ingredients:
1 cup plain fat-free yogurt,divided |
1/4 cup chopped fresh cilantro |
1 1/2 tablespoons chopped seeded jalapeño pepper |
1/4 teaspoon salt |
2 teaspoons olive oil |
2 teaspoons mustard seeds |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1 teaspoon curry powder |
1/2 teaspoon ground red pepper |
24 shucked oysters |
2 cups hot cooked basmati rice |
cilantro sprigs (optional) |
Directions:
1. 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.
2. 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.
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