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 t  Peppercorns

    1/2 t  Fennel Seed

      2    Sprigs Parsley

      1 t  Fresh Thyme; Minced

      4    Red Bananas; Ripe, **

      2 t  Serrano Chiles; Minced

      2 tb Corn Oil

      2 tb Line Juice

      2 tb Cilantro; Minced

      2 t  Mint; Minced

      2 tb Tamarind Paste

    1/2 c  Red Bell Pepper; ***

  ~------------------------------FISH
  FUMET---------------------------------
  ~-----------------------------BANANA
  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