------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Curried Oysters With Banana Salsa
 Categories: Fish Main dish Seafood Sauces  
   Servings:  4
       4 tb Curry Powder; Best Quality,* 
       4 tb Butter Or Margarine; Melted 
       2 tb Shallots; Minced 
       2 ea Cloves Garlic; Blanch&Pureed 
       2 c  Fish Fumet 
       2 c  Heavy Cream 
       1 x  Juice Of 1 Lime 
       1 x  Salt To Taste 
      20 ea Lg Wellfleet Oysters 
 ---------------------------------FISH FUMET---------------------------------
       2 lb Whitefish Trimmings 
       1 c  Sliced Mushrooms 
       1 ea Carrot; Sm, Chopped 
       1 ea White Onion; Md, Sliced Thin 
       1 c  Oyster Liquor 
       1 c  White Wine 
       4 c  Water 
       1 ea Bay Leaf 
       1 ts Peppercorns 
     1/2 ts Fennel Seed 
       2 ea Sprigs Parsley 
       1 ts Fresh Thyme; Minced 
 --------------------------------BANANA SALSA--------------------------------
       4 ea Red Bananas; Ripe, ** 
       2 ts Serrano Chiles; Minced 
       2 tb Corn Oil 
       2 tb Line Juice 
       2 tb Cilantro; Minced 
       2 ts Mint; Minced 
       2 tb Tamerind Paste 
     1/2 c  Red Bell Pepper; *** 
   *    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.
   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.
   Mix all of the ingredients together blending well.
   From the Coyote Cafe Cookbook By Mark Miller