Recipe - Curried Oysters With Banana Salsa

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 Lg Wellfleet Oysters

FISH FUMET
2 pound Whitefish Trimmings
1 cup Sliced Mushrooms
1 Carrot; Sm, Chopped
1 White Onion; Md, Sliced Thin
1 cup Oyster Liquor
1 cup White Wine
4 cup Water
1 Bay Leaf
1 teaspoon Peppercorns
One half teaspoon Fennel Seed
2 Sprigs Parsley
1 teaspoon Fresh Thyme; Minced

BANANA SALSA
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 Tamerind Paste
One half cup Red Bell Pepper; ***

* Use the best curry powder that you can find. Also the freshest.
** Cut the red bananas into 1/4inch dice.
*** Cut the red pepper into 1/4inch dice.
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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 One fourth 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

From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip