Oyster Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
36: Oysters, scrubbed, shucked
2 t: Ground tumeric,
-and liquor reserved,
1/2 cup: Desiccated coconut,
4 T: Butter,
1 cup: Chicken stock,
2: Onions, chopped
3: Bay leaves,
2 T: Sesame seeds, slightly
1/2 cup: Coconut milk,
-crushed,
Salt,
Directions:
To make coconut milk called for in this recipe, pour about 1/2 cup
hot water over 1/2 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
Source from luhu.jp
hot water over 1/2 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
Source from luhu.jp