Served as main course. Non-vegetarian dish.

4 Tablespoon Curry Powder, Best Quality

4 Tablespoon Butter Or Margarine, Melted

2 Tablespoon Shallots, Minced

2 Cloves Garlic, Blanch&Pureed

2 cup Fish Fumet

2 cup Heavy Cream

Juice Of 1 Lime

Salt to taste

20 Well fleet Oysters

2 lb White Fish Trimmings

1 cup Sliced Mushrooms

1 Carrot, Chopped

1 White Onion, Sliced Thin

1 cup Oyster Liquor

1 cup White Wine

4 cup Water

1 Bay Leaf

1 teaspoon Peppercorns

1/2 teaspoon Fennel Seed

2 Sprigs Parsley

1 teaspoon Fresh Thyme, Minced

4 Red Bananas, Ripe

2 teaspoon Serrano Chiles, Minced

2 Tablespoon Corn Oil

2 Tablespoon Line Juice

2 Tablespoon Cilantro, Minced

2 teaspoon Mint; Minced

2 Tablespoon Tamarind Paste

1/2 cup Red Bell Pepper

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.

Serves: 4

You may also be interested in ...