Oysters en brochette

This recipe comes from Karachi. I think the cook must have had some exposure to Chinese influences (the use of soy sauce). A dish such as this, using fresh seafood, could equally well have been served in Calcutta or Bombay, since all were cities with access to the harvest of fishermen. In Delhi, and up on the Frontier, we had to make do with tinned oysters and other such delicacies when we could get them, and the occasional freshwater fish.