This is based on 12 oysters but you can easily adjust it

To make the masala
1/2tsp each of
coriander powder
Chilli powder
1tsp each of
Crushed garlic
Crushed ginger
Tamarind paste
Juice of half a lemon
1 table spoon of finely chopped fennel tops (dill will do if you don’t have fennel tops)
Mix everything together, obviously this will be a quite a dry mix but that’s ok don’t worry
Open the oysters and reserve the juice from them, pass it through a sieve then add it to the masala paste, this should make it nice and liquid

Drop your oysters into the mixture and leave them for about 3 to 5 mins, no more you don’t want them over powered by the spices

Brush the deeper side of the oyster shell with some rape seed oil and place one oyster back into each of the shells

Place them under a very hot grill for about 2 minutes then serve