Curried Oysters With Banana Salsa
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 4 tablespoons curry powder, Best Quality (Use the best curry powder that you can find. Also the freshest.)
- 4 tablespoons butter or 4 tablespoons margarine, Melted
- 2 tablespoons shallots, Minced
- 2 garlic cloves, Blanch&Pureed
- 2 cups fish fumet
- 2 cups heavy cream
- 1 lime, juice of
- salt
- 20 large wellfleet oysters
FISH FUMET
- 2 lbs whitefish trimmings
- 1 cup mushroom, Sliced
- 1 carrot, Sm, Chopped
- 1 medium white onion, Sliced Thin
- 1 cup oyster liquor
- 1 cup white wine
- 4 cups water
- 1 bay leaf
- 1 teaspoon peppercorn
- 1⁄2 teaspoon fennel seed
- 2 sprigs parsley
- 1 teaspoon fresh thyme, Minced
BANANA SALSA
- 4 red bananas, Cut into 1/4-inch dice (ripe)
- 2 teaspoons serrano chilies, Minced
- 2 tablespoons corn oil
- 2 tablespoons lime juice
- 2 tablespoons cilantro, Minced
- 2 teaspoons mint, Minced
- 2 tablespoons tamarind paste
- 1⁄2 cup red bell pepper (Cut the red pepper into 1/4-inch dice.)
Directions
- 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.
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