Jul 09 2026
Restaurants›Barndiva›Oysters Dashi Tikka Masala (vegan Upon Request) - Half Dozen Recipe

Oysters Dashi Tikka Masala (vegan Upon Request) - Half Dozen Recipe

Inspired by Barndiva
Time50m
Serves2

Make Oysters Dashi Tikka Masala (vegan Upon Request) - Half Dozen Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Non-Vegan Oysters

Vegan option (King Oyster Mushrooms)

Method

Non-Vegan Oysters

  1. 1

    Pat oysters dry and set on half shells; keep chilled until ready to cook.

  2. 2

    Heat vegetable oil in a heavy skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.

  3. 3

    Add garlic and ginger; cook 1 minute until fragrant.

  4. 4

    Stir in garam masala, cumin, coriander, turmeric, and chili powder; toast spices 1 minute.

  5. 5

    Add crushed tomatoes and cook 2-3 minutes to bloom flavors.

  6. 6

    Pour in dashi stock and simmer for 5 minutes to develop the base.

  7. 7

    Stir in coconut milk; simmer 2-3 minutes until sauce thickens slightly.

  8. 8

    Season with salt; adjust balance with lemon juice.

  9. 9

    Gently slide the oysters into the sauce; simmer 2-3 minutes just to warm through and avoid overcooking.

  10. 10

    Remove from heat and garnish with fresh cilantro. Serve with steamed rice or naan.

Vegan option (King Oyster Mushrooms)

  1. 11

    Clean mushrooms and trim stems; slice into thick rounds to resemble oysters.

  2. 12

    In a skillet, heat vegetable oil over medium heat and sear mushrooms until browned on both sides, 2-3 minutes per side; remove and set aside.

  3. 13

    Sauté onion in the same skillet until translucent, about 5 minutes.

  4. 14

    Add garlic and ginger; cook 1 minute until fragrant.

  5. 15

    Add garam masala, cumin, coriander, turmeric, and chili powder; toast 1 minute.

  6. 16

    Add crushed tomatoes and cook 2-3 minutes to bloom flavors.

  7. 17

    Pour in vegan dashi stock and simmer for 5 minutes.

  8. 18

    Stir in coconut milk; simmer 2-3 minutes until sauce slightly thickened.

  9. 19

    Return mushrooms to the sauce; simmer 4-5 minutes until tender and infused.

  10. 20

    Season with salt; finish with lemon juice and chopped cilantro.

  11. 21

    Serve with steamed rice or naan.

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