------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Curried Oysters With Banana Salsa
Categories: Fish, Seafood, Sauces
  Servings: 4

      4 tb Curry powder; best quality *
      4 tb Butter; melted
      2 tb Shallots; minced
      2 cl Garlic; blanch & pureed
      2 c  Fish fumet
      2 c  Heavy cream
      1    Lime; juice of
           Salt; to taste
     20 lg Wellfleet oysters
---------------------------------FISH FUMET---------------------------------
      2 lb Whitefish trimmings
      1 c  Mushrooms; sliced
      1 sm Carrot; chopped
      1 md White onion; 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    Parsley sprigs
      1 ts Fresh thyme; minced
--------------------------------BANANA SALSA--------------------------------
      4    Ripe red bananas;
           - diced 1/4"
      2 ts Serrano chiles; minced
      2 tb Corn oil
      2 tb Lime juice
      2 tb Cilantro; minced
      2 ts Mint; minced
      2 tb Tamarind paste
    1/2 c  Red bell pepper; diced 1/4"

  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.
  
  Recipe by Coyote Cafe Cookbook By Mark Miller
 
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