Instructions: Make the Curry Powder: In a small dry skillet, combine chile peppers, coriander, cumin, mustard seeds, and peppercorns. Place over medium heat, and toast, shaking the pan often to prevent burning, 2 to 3 minutes. Remove from heat, transfer to a bowl, and let cool to room temperature. Transfer the cooled spice mixture to a spice grinder or coffee mill. Add fenugreek seeds, and grind to a fine powder. Transfer to a small container. Stir in ground ginger and turmeric. Store in an airtight container in a cool place for up to 3 months. (Makes 5 tablespoons)

Preheat the broiler. Sprinkle a gratin dish with enough salt to cover its bottom and form a cushion for the oysters. Arrange oysters, on their shells, on the bed of salt. Set aside.

In a small saucepan, combine butter, shallots, garlic, saffron, curry powder, cayenne, and cream. Cook over low heat until soft and translucent but not colored, 1 to 2 minutes. Stir in reserved oyster liquor. Season with pepper.

Spoon the sauce over the oysters. Drizzle each oyster with a few drops of lemon juice. Place the gratin dish under the broiler, and cook just until the sauce begins to sizzle, about 45 seconds. Serve immediately.

This recipe yields 4 servings as an appetizer.

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