Curried Oysters With Banana Salsa Food

CEYLON CURRY OF OYSTERS

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
• Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).

BAKED OYSTERS WITH SALSA, FETA & PARMESAN

Steps:

• Spray a 6 compartment muffin tin with pam or oil.
• Place one oyster in each cup.
• Cover with a tbsp of salsa -Use hot if you want more heat.
• Sprinkle each first with a tsp of Feta then with the parmesan.
• Bake in preheated 350 F oven for 20 minutes or until they are golden.

RED CURRY OYSTERS

Steps:

• Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
• Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
• Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
• Place it in the microwave for 1 minute on high.
• Garnish oysters with Coriander/Cilantro.

FRIED OYSTERS WITH SALSA

Steps:

• Place the shucked oysters on linen or paper towels and pat dry.
• Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
• Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
• Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.

CRISPY FRIED OYSTERS WITH SWEET CORN CILANTRO SALSA

Steps:

• For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
• For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
• Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
• Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.