These curried oysters are a decadent twist on raw bar classics, featuring plump Wellfleet oysters broiled until tender and bathed in a luxurious, aromatic curry cream sauce. The dish balances the briny richness of the seafood with the sweet, tangy crunch of a red banana salsa, spiked with serrano chiles and tamarind. It’s an elegant yet approachable appetizer perfect for summer gatherings or special occasion dinners. The contrast between the hot, spiced sauce and the cool, fresh salsa creates a complex flavor profile that is both comforting and exciting. Serve immediately to enjoy the full spectrum of textures and temperatures.
Curried Oysters With Banana Salsa
Description
These curried oysters are a decadent twist on raw bar classics, featuring plump Wellfleet oysters broiled until tender and bathed in a luxurious, aromatic curry cream sauce. The dish balances the briny richness of the seafood with the sweet, tangy crunch of a red banana salsa, spiked with serrano chiles and tamarind. It&# 226;ÂÂs an elegant yet approachable appetizer perfect for summer gatherings or special occasion dinners. The contrast between the hot, spiced sauce and the cool, fresh salsa creates a complex flavor profile that is both comforting and exciting. Serve immediately to enjoy the full spectrum of textures and temperatures.Ingredients
Directions
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Prepare the fish fumet by combining whitefish trimmings, mushrooms, carrot, onion, oyster liquor, white wine, water, bay leaf, peppercorns, fennel seed, parsley, and thyme in a large saucepan.
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Bring the fumet mixture to a boil, then lower the heat and simmer for 40 minutes.
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Remove the fumet from heat and let it sit for 30 minutes to steep, then strain and reserve the liquid.
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For the banana salsa, dice the red bananas and red bell pepper into 1/4-inch pieces.
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In a bowl, combine the diced bananas, red pepper, minced serrano chiles, corn oil, lime juice, cilantro, mint, tamarind paste, and salt, then mix well and set aside.
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In a heavy skillet, sauté the curry powder in melted butter over medium heat until fragrant, being careful not to burn the spices.
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Stir in the minced shallots and pureed garlic, cooking briefly until softened.
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Pour in the reserved fish fumet and bring to a simmer, reducing the liquid until only about 1/4 cup remains.
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Whisk in the heavy cream and continue to simmer gently, reducing until the sauce thickens slightly and coats the back of a spoon.
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Remove the sauce from heat and whisk in the juice of one lime and salt to taste.
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Preheat a grill or broiler with pecan or mesquite wood for smoke flavor.
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Broil or grill the wellfleet oysters in their shells until they open, removing any that do not open after cooking.
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Remove the top shell from each cooked oyster.
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Arrange the oysters on a serving platter and pour the hot curried cream sauce over them.
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Top each oyster with a generous spoonful of the red banana salsa.
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Serve immediately while the sauce is warm and the salsa is cool.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 671.4kcal
- % Daily Value *
- Total Fat 58.4g90%
- Saturated Fat 30.9g155%
- Cholesterol 192.0mg64%
- Sodium 230.8mg10%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.0g0%
- Sugars 3.0g
- Protein 30.3g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
