Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Curry Powder; Best Quality,*
4 tb Butter Or Margarine; Melted
2 tb Shallots; Minced
2 Cloves Garlic; BlanchPureed
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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