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.
Ingredients
- 2tablespoons butter or coconut oil
- 4small shallots, finely chopped
- 1clove garlic, minced
- ½serrano or Thai chili, seeded and minced
- 1tablespoon curry powder
- 1large pinch turmeric
- 1cinnamon stick
- 3cloves
- 1bay leaf
- 1cup coconut milk
- Salt
- 12oysters, shucked, liquor reserved
- Juice of 1/2 lemon
- Nutritional Information
Nutritional analysis per serving (2 servings)
680 calories; 45 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 33 grams protein; 150 milligrams cholesterol; 346 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 2
Preparation
- 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).
15 minutes
Dining and Cooking