---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Main dish, Seafood, Sauces
       Yield: 4 servings
       4 tb Curry Powder; Best Quality,*
       4 tb Butter Or Margarine; Melted
       2 tb Shallots; Minced
       2    Cloves Garlic; Blanch&Pureed
       2 c  Fish Fumet
       2 c  Heavy Cream
            Juice Of 1 Lime
            Salt To Taste
      20    Lg Wellfleet Oysters
       2 lb Whitefish Trimmings
       1 c  Sliced Mushrooms
       1    Carrot; Sm, Chopped
       1    White Onion; Md, Sliced Thin
       1 c  Oyster Liquor
       1 c  White Wine
       4 c  Water
       1    Bay Leaf
       1 ts Peppercorns
     1/2 ts Fennel Seed
       2    Sprigs Parsley
       1 ts Fresh Thyme; Minced
       4    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 Tamarind Paste
     1/2 c  Red Bell Pepper; ***
   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. From the Coyote Cafe Cookbook By Mark Miller