Curried Oysters With Banana Salsa

Name: Curried Oysters With Banana Salsa
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
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; 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; 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.)

Submitted by Dreamgoddess

"This is one of my adopted recipes. I haven't prepared this yet, so would welcome any constructive comments if anyone happens to make it. For those of you who don't know what fish fumet is (I didn't!), it's basically a concentrated fish stock. I'm guessing on the prep and cook times."

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Ready In:: 1hr 10mins
Ingredients:: 29
Serves:

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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Reviews

E

Weird. This reminds me of Buster Douglas. Why so complicated? Why bother having oysters at all? This recipe would probably work with seitan. Or, possibly...yes.

Eli Totz