Recipe for Curried Oysters with Banana Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Curry Powder, Best Quality,*
4 tbl Butter Or Margarine, Melted
2 tbl Shallots, Minced
2 x Cloves Garlic, Blanch&Pureed
2 cup Fish Fumet
2 cup Heavy Cream
1 x Juice Of 1 Lime
1 x Salt To Taste
20 x Lg Wellfleet Oysters
2 lb Whitefish Trimmings
1 cup Sliced Mushrooms
1 x Carrot, Sm, Chopped
1 x White Onion, Md, Sliced Thin
1 cup Oyster Liquor
1 cup White Wine
4 cup Water
1 x Bay Leaf
1 tsp Peppercorns
1/2 tsp Fennel Seed
2 x Sprigs Parsley
1 tsp Fresh Thyme, Minced
4 x Red Bananas, Ripe, **
2 tsp Serrano Chiles, Minced
2 tbl Corn Oil
2 tbl Line Juice
2 tbl Cilantro, Minced
2 tsp Mint, Minced
2 tbl Tamarind Paste
1/2 cup Red Bell Pepper, *** FISH
Instructions:
Instructions: 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.

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