---------- Recipe via Meal-Master (tm) v8.00

      Title: Curried Oysters With Banana Salsa
 Categories: Fish, Main dish, Seafood, Sauces
      Yield: 4 servings

      4 tb Curry Powder; Best Quality,*        4 c  Water
      4 tb Butter Or Margarine; Melted         1 ea Bay Leaf
      2 tb Shallots; Minced                    1 ts Peppercorns
      2 ea Cloves Garlic; Blanch&Pureed      1/2 ts Fennel Seed
      2 c  Fish Fumet                          2 ea Sprigs Parsley
      2 c  Heavy Cream                         1 ts Fresh Thyme; Minced
      1 x  Juice Of 1 Lime                     4 ea Red Bananas; Ripe, **
      1 x  Salt To Taste                       2 ts Serrano Chiles; Minced
     20 ea Lg Wellfleet Oysters                2 tb Corn Oil
      2 lb Whitefish Trimmings                 2 tb Line Juice
      1 c  Sliced Mushrooms                    2 tb Cilantro; Minced
      1 ea Carrot; Sm, Chopped                 2 ts Mint; Minced
      1 ea White Onion; Md, Sliced Thin        2 tb Tamarind Paste
      1 c  Oyster Liquor                     1/2 c  Red Bell Pepper; ***
      1 c  White Wine

  ~------------------------------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
From: R2D2 #3 @1614017
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