Ceylon Curry Of Oysters Recipes

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CEYLON CURRY OF OYSTERS



Ceylon Curry of Oysters image

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.

Provided by Amanda Hesser

Categories     appetizer, main course

Time 15m

Yield Serves 2

Number Of Ingredients 13

2 tablespoons butter or coconut oil
4 small shallots, finely chopped
1 clove garlic, minced
1/2 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 1/2 lemon

Steps:

  • 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).

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 45 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1253 milligrams, Sugar 7 grams, TransFat 0 grams

VEGETARIAN SRI LANKAN STEW



Vegetarian Sri Lankan Stew image

"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive "curry powder" with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.

Provided by kRiti2404

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

2 tablespoons cooking oil or 2 tablespoons butter
1 small yellow onion, finely chopped
1 garlic clove, minced
1/2 serrano chili, slit lengthwise
1/4 teaspoon cinnamon
3 cloves
1 bay leaf
1/4 teaspoon turmeric
3/4 teaspoon cumin powder
3/4 teaspoon coriander powder
1/2 teaspoon garam masala
0.5 (6 1/4 ounce) can coconut milk
salt
2 cups green beans, cut to 1 inch length
2 cups carrots, cut lengthwise to 1 inch length
2 cups potatoes, cut long and thin to 1 inch length

Steps:

  • Cook the green beans, carrots and potatoes separately in the microwave al dente.
  • In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
  • Stir in all the spices and cook until aromatic (about 2 mins).
  • Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
  • Add the vegetables and simmer on low heat until stew has desired consistency.
  • Serve warm over Basmati rice.

Nutrition Facts : Calories 337.7, Fat 14.7, SaturatedFat 6.1, Sodium 82.5, Carbohydrate 49.9, Fiber 7.1, Sugar 23.9, Protein 4.9

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