Oyster curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Oysters, scrubbed, shucked and liquor reserved | |
| 4 | tablespoons | Butter |
| 2 | Onions, chopped | |
| 2 | tablespoons | Sesame seeds, slightly crushed |
| 2 | teaspoons | Ground tumeric |
| ½ | cup | Desiccated coconut |
| 1 | cup | Chicken stock |
| 3 | Bay leaves | |
| ½ | cup | Coconut milk |
| Salt | ||
Directions
To make coconut milk called for in this recipe, pour about ½ cup hot water over ½ cup freshly grated coconut. After 5 minutes press the mixture through cheesecloth to extract the liquid.
Melt butter, add onions and fry until lightly browned - about 10 minutes. Blend in sesame seeds, tumeric and coconut and fry one minute. Add stock and bay leaves, cover and simmer over very low heat 30 minutes.
Remove bay leaves, add coconut milk and cook over high heat stirring constantly for 5 minutes or until the sauce is very thick. Add the oysters, oyster liquor and salt. Simmer briefly until oysters curl.
Submitted By ART BARRON On 12-30-94