CEYLON CURRY OF OYSTERS
This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And since chilies are now commonly available, I used a serrano rather than the sweet green pepper that Hughes suggested.
Provided by Amanda Hesser
Categories appetizer, main course
Time 15m
Yield Serves 2
Number Of Ingredients 13
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).
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 45 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1253 milligrams, Sugar 7 grams, TransFat 0 grams
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Spiro smart
[email protected]This dish was amazing! The curry sauce was flavorful and the oysters were cooked perfectly. I will definitely be making this again.
Basim Pope
[email protected]This was a great recipe! The curry sauce was flavorful and the oysters were cooked perfectly. I will definitely be making this again.
Ali Sadiki
[email protected]I'm not a huge fan of oysters, but I really enjoyed this dish. The curry sauce was flavorful and the oysters were cooked perfectly.
amankhan210 amankhan210
[email protected]This dish was delicious! The curry sauce was creamy and flavorful, and the oysters were cooked just right. I will definitely be making this again.
Jerry hannick
[email protected]This was a great recipe! The curry sauce was flavorful and the oysters were cooked perfectly. I would definitely recommend this recipe to anyone who likes seafood.
Okurut Festo
[email protected]I thought this dish was just okay. The curry sauce was a bit bland and the oysters were a bit overcooked. I wouldn't make this again.
Mubin Sheik
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The oysters were cooked perfectly and the curry sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
Lillian Zemlocl
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of oysters. But I'm so glad I did! The curry sauce was delicious and the oysters were cooked perfectly. I'll definitely be making this again.
ACHOL Mathew
[email protected]This was a delicious and unique dish. I've never had oysters cooked in a curry sauce before, but it was amazing. The sauce was flavorful and creamy, and the oysters were cooked perfectly.
Carolina Mancilla
[email protected]I'm always looking for new and interesting ways to cook oysters, and this recipe did not disappoint. The curry sauce was flavorful and the oysters were cooked perfectly. I will definitely be making this again.
Ezat Khan
[email protected]This dish was easy to make and turned out so well! I loved the combination of flavors and textures. The oysters were perfectly cooked and the curry sauce was delicious.
Mr Slim
[email protected]I'm not usually a fan of oysters, but this recipe changed my mind. The curry sauce was creamy and flavorful, and the oysters were cooked just right. I'll definitely be making this again!
Reed Spencer
[email protected]This Ceylon Curry of Oysters was a hit at my dinner party! The oysters were cooked perfectly and the curry sauce was flavorful and rich. I served it with basmati rice and a side of naan bread, and it was a delicious and satisfying meal.