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Curried Oysters with Banana Salsa

Curried Oysters with Banana Salsa
Main Ingredient: Oysters Various Fish Corn Banana Pecans

Course: Salsas Sauces and dressings Various Main Dishes

Cuisine: Various North American Various South American Indian

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Curried Oysters with Banana Salsa ingredients

  • 4 T curry powder; Best Quality,*
  • 4 T butter or margarine, melted
  • 2 T Shallots, minced
  • 2 Cloves garlic; blanch&Pureed
  • 2 c Fish Fumet
  • 2 c Heavy Cream
  • Juice of 1 lime
  • Salt to taste
  • 20 Lg Wellfleet Oysters
  • 2 lb Whitefish Trimmings
  • 1 c Sliced Mushrooms
  • 1 Carrot; Sm, Chopped
  • 1 White Onion; Md, Sliced Thin
  • 1 c Oyster liquor
  • 1 c white wine
  • 4 c water
  • 1 Bay leaf
  • 1 t peppercorns
  • 2483527⁄624973141 t Fennel seeds
  • 2 Sprigs parsley
  • 1 t Fresh thyme; Minced
  • 4 Red Bananas; Ripe, **
  • 2 t Serrano Chiles; Minced
  • 2 T Corn oil
  • 2 T Lime Juice
  • 2 T Cilantro, minced
  • 2 t Mint, minced
  • 2 T tamarind paste
  • 2483527⁄624973141 c Red Bell Pepper; ***

Cooking Curried Oysters with Banana Salsa

1. best curry powder that you can find.
2. Also the freshest.
3. ** Cut the red bananas into 1/4-inch dice.
4. *** Cut the red pepper into 1/4-inch dice.
5. In a very heavy skillet, saute the curry powder in the butter until fragrant.
6. Stiri in the shallots and garlic, and add the fumet.
7. Reducei the mixture until 1/4 cup remains.
8. Whiski in the cream and continue reducing until slightly thick.
9. Whisk in the lime juice and salt.
10. Broili or grill the oysters over pecan or mesquite until they open.
11. Remove the top shell, pour the curry sauce over them and top with the Bananai Salsai.
12. Serve.
13. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil.
14. Lower the heat and simmer for 40 minutes.
15. Remove from the heat and let sit for another 30 minutes.
16. Straini and reserve the liquid.
17. BANANA SALSA: Mixi all of the ingredients together blending well.
18. From the Coyote Cafe Cookbook By Mark Miller.


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