This Oyster Masala Rawa Fry is something I first learnt on one of my Chef on the Road trips, standing on the banks of the Sal River, in the south Goan fishing village of Assolna, with two incredible guides—Benny Pereira and Fernandes Joe Allen.
If you ever need a reminder that Goans make some of the best rawa fry in the country, this dish does it. It begins, as all good seafood dishes do, with a dependable source: oysters that are freshly shucked, sweet, and briny. The rest is all technique. The right grain of rawa, a quick, sharp masala that doesn’t overpower the oyster, and the correct temperature so the coating crisps instead of turning oily. When you get it right, you end up with oysters that are beautifully crusty on the outside, still tender and juicy in the centre, needing nothing more than a squeeze of lime and a chilled beer.
Assolna sits along Goa’s extensive coastline and the brackish waters of its estuaries, where fishing isn’t just livelihood—it is rhythm, culture, and memory. Every coastal village in the state has its own fish market, where the morning’s catch arrives straight from trawlers and small fishing boats. This dish is a small slice of that world. A riverside fire, fresh oysters, and the generosity of Benny, Joe Allen, and the team at Soul Travelling made that experience possible.
For the Goan Garam Masala:
| Dried Goan / Kashmiri red chillies | 50 grams |
|---|---|
| Coriander seeds | 30 grams |
| Fennel seeds | 15 grams |
| Poppy seeds (khus-khus) | 20 grams |
| Black peppercorns | 10–12 |
| Caraway seeds (shahi jeera) | 5 grams |
| Cumin seeds | 5 grams |
| Black stone flower (dagad phool) | 4 petals |
| Cloves | 10 |
| Nutmeg | ½ |
| Black cardamom | 2–3 |
| Cinnamon | 1 small stick |
| Mace | 1, small |
| Bay leaf | 1 |
| Turmeric powder | 1 teaspoon |
For the Oysters:
| Fresh oysters | 10-12 pieces |
|---|---|
| Palm vinegar (or white vinegar) | 1 tablespoon |
| Ginger-garlic paste | 2 teaspoons |
| Green chilli, finely chopped | 1 |
| Turmeric powder | ¼ teaspoon |
| Red chilli powder | 1 teaspoon |
| Goan garam masala | ½ teaspoon |
| Salt | to taste |
For the Rawa Coating:
| Semolina (fine rawa) | ½ cup |
|---|---|
| Rice flour | 2 teaspoons |
| Salt | a pinch |
What You Will Need
Flat tawa or frying pan with lid; colander; mixing bowls; plate for dredging; spatula, kitchen towels.
Instructions
To make the Goan Garam Masala:
Lightly warm the dried chillies on a low flame for 20–30 seconds and set aside to cool. Dry-roast each whole spice separately on low heat until aromatic, without browning, and let everything cool completely. Grind the chillies into a fine powder, add the roasted spices and grind again, then mix in the turmeric. Store the masala in an airtight glass jar in a cool, dark place; it will last for up to 3 months.
For the Oysters:
Rinse the oysters gently in a colander to remove any grit or shell fragments. Drain very well. This step is crucial, because watery oysters will not hold the masala or the rava. If needed, pat them gently with a kitchen towel.
In a bowl, mix together the vinegar, ginger-garlic paste, green chilli, turmeric powder, red chilli powder, goan garam masala, and salt. Add the oysters and coat them lightly. Marinate for 10–12 minutes. (Do not over-marinate—vinegar tightens seafood quickly.)
On a wide plate, combine the semolina, rice flour, and a pinch of salt. Mix with your fingers so the grains stay loose.
Lift each oyster from the marinade and press it gently into the rawa mixture. Coat on both sides until there is a thin, even crust. Shake off any excess semolina.
Heat 3–4 tablespoons of oil on a flat pan over medium heat. When hot, arrange the oysters in a single layer. Cook covered for 2 minutes. The steam helps the centres cook without toughening. Remove the lid and continue frying uncovered for 1–2 minutes until crisp. Flip each oyster once and cook the other side for 1–2 minutes until golden brown.
Avoid over-handling; oysters are delicate and can break easily.
Remove and place on a paper towel. Serve immediately with lemon wedges. The oysters pair beautifully with rice bhakri, fish curry rice, or beer.
Tips:
- Use fine rawa (fine semolina) for the best crust—coarse rawa won’t stick well.
- Do not overcrowd the pan; it drops the temperature and makes the rawa oily.
- Coconut oil lends a more authentic Goan flavour.
- If the oysters are small, fry them on slightly lower heat so they don’t toughen.
Variations:
- Tambdi rawa fry: Add 1 teaspoon of Goan red chilli paste to the marinade.
- Spicy Koli-style: Add a pinch of Koli masala and chopped coriander.
- Extra-crispy: Double-coat the oysters (dip back into marinade lightly, then into rawa again).
Thomas, known widely as ChefTZac, is a chef, storyteller, and food systems advocate with nearly 15 years of professional cooking experience. After training at the Culinary Institute of America and working at Le Bernardin in New York City, he returned to India to explore the depth of regional cuisines, later helming the kitchen at The Bombay Canteen as Chef Partner.
In 2022, he founded The Locavore, a platform dedicated to Doing Good Through Food by championing local ingredients, producer communities, and culturally rooted knowledge systems. His work now sits at the intersection of food, memory, sustainability, and community—shaped by years of travelling across India to learn directly from home cooks, farmers, and indigenous communities.
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