Tandoori Oysters

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.

Yield: 4 servings (serving size: 6 oysters, 1/4 cup sauce, and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 12.1g
  • Carbohydrate: 34.7g
  • Fiber: 1.2g
  • Cholesterol: 47mg
  • Iron: 7.8mg
  • Sodium: 287mg
  • Calcium: 185mg


  • 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)


  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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