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
1 bay leaf
1 cup coconut milk
12 oysters, shucked, liquor reserved
Juice of 1/2 lemon
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).
New York Times