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This dish comes from North Kerala, a southern coastal state of India.The deep flavors of saffron, honey, and oysters became an instant finger-licking favorite.


Unsalted butter
: 1/2 stick
Onion, finely chopped
: 1
Minced garlic
: 1 tsp
All-purpose flour
: 1/2 cup
Dry white wine
: 1/3 cup
Saffron threads
: 1 tsp
Heavy cream
: 1 cup
: 2 tbsp
Freshly shucked oysters, left on half shells
: 24
: To taste
Freshly ground black pepper

Kesari Kalamakai


  • Preheat the oven to 500°F.
  • Heat the butter in a skillet over medium heat. Add onions and garlic and saute till transparent-about 5 minutes.
  • Sprinkle the flour and stir thoroughly to avoid any lumps. Add white wine, saffron threads, heavy cream, and honey and slightly reduce the mixture.Season it with salt and pepper.
  • Bring it to boil and check the consistency of the sauce. If too thin, thicken with cornstarch and water mixture, or if thick, bring it to the desired consistency by adding a little water.
  • Spoon the sauce over the oysters, fully covering them. Bake the oysters until piping hot-about 10 minutes. Serve immediately.