Ceylon Curry of Oysters
Published April 14, 2007
Tom Schierlitz for The New York Times. Food Stylist: Jill Santopietro.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter or coconut oil
4 small shallots, finely chopped
1 clove garlic, minced
½ serrano or Thai chili, seeded and minced
1 tablespoon curry powder
1 large pinch turmeric
1 cinnamon stick
3 cloves
1 bay leaf
1 cup coconut milk
Salt
12 oysters, shucked, liquor reserved
Juice of ½ lemon
Nutritional analysis per serving (2 servings)
38 grams carbs; 150 milligrams cholesterol; 673 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 34 grams saturated fat; 45 grams fat; 6 grams fiber; 1268 milligrams sodium; 34 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Reduce heat to low and add the coconut milk and ½ 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).
Private Notes
Comments
This is a terrific dish. Didn't have shallots, used scallions---didnt have any chilis, used tabasco. Put about two dozen oysters in and ate the whole thing myself, over white rice. Wonderful!
Great recipe to play around with. Add cilantro, lemon peel instead of juice, a little soy sauce, half the coconut milk, green curry paste,, yada, yada. Just be sure not to either over or under cook the oysters.
This is one of my absolute favorite recipes ever!
Needed something so added fish sauce and it was good.
Delicious dish. A dozen oysters makes it enough for one, though.
The Bay leaf: Since she got advice for the recipe from an Indian shop, the article says, I bet the bay leaf called for is supposed to be an Indian bay leaf, a tejpat, which comes from a different tree and has more of a cinnamon flavor than the western Bay Laurel. Often in Indian recipes they do call for a Bay leaf but virtually all of them would be referring to the Indian bay leaf and not the one from the Laurel tree.