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 t Peppercorns
1/2 t Fennel Seed
2 Sprigs Parsley
1 t Fresh Thyme; Minced
4 Red Bananas; Ripe, **
2 t Serrano Chiles; Minced
2 tb Corn Oil
2 tb Line Juice
2 tb Cilantro; Minced
2 t 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