Curried Oysters with Banana Salsa 2 Recipe

Free Recipe Curried Oysters with Banana Salsa 2

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Curried Oysters with Banana Salsa 2 Recipe

4 tb Curry Powder; Best Quality,*
4 c Water
4 tb Butter Or Margarine; Melted
1 ea Bay Leaf
2 tb Shallots; Minced
1 ts Peppercorns
2 ea Cloves Garlic; Blanch&Pureed
1/2 ts Fennel Seed
2 c Fish Fumet
2 ea Sprigs Parsley
2 c Heavy Cream
1 ts Fresh Thyme; Minced
1 x Juice Of 1 Lime
4 ea Red Bananas; Ripe, **
1 x Salt To Taste
2 ts Serrano Chiles; Minced
20 ea Lg Wellfleet Oysters
2 tb Corn Oil
2 lb Whitefish Trimmings
2 tb Line Juice
1 c Sliced Mushrooms
2 tb Cilantro; Minced
1 ea Carrot; Sm, Chopped
2 ts Mint; Minced
1 ea White Onion; Md, Sliced Thin
2 tb Tamarind Paste
1 c Oyster Liquor
1/2 c Red Bell Pepper; ***
1 c White Wine

Curried Oysters with Banana Salsa 2 Preparation

~—–FISH FUMET—— ~——BANANA SALSA—— * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller

Cooking Temperature:

Recipe Serves: 4

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