Curried Oysters With Banana Salsa

---------- Recipe via Meal-Master (tm) v8.02

Title: CURRIED OYSTERS WITH BANANA SALSA
Categories: Fish, Main dish, Seafood, Sauces
Yield: 4 servings

4 tb Curry Powder; Best Quality,*
4 tb Butter Or Margarine; Melted
2 tb 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 ts Peppercorns
1/2 ts Fennel Seed
2 Sprigs Parsley
1 ts Fresh Thyme; Minced
4 Red Bananas; Ripe, **
2 ts Serrano Chiles; Minced
2 tb Corn Oil
2 tb Line Juice
2 tb Cilantro; Minced
2 ts Mint; Minced
2 tb Tamarind Paste
1/2 c Red Bell Pepper; ***

~------------------------------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

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