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Ceylon Oyster Curry Recipe

Oyster Curry was popular in England during nineteenth century

According to Andrew F Smith 'The Oxford Companion to American Food and Drink', Oyster Curry was a popular dish during 19th century in England. In 1939, Charlotte Hughes, a reporter for  New York Times published a recipe she got from Darmadasa at the 'East India Curry Shop' on East 57th Street in New York.

Amanda Hesser re-published the recipe (1939: Ceylon Curry of Oysters, The Times Magazine,  April 15, 2007). Hesser made two corrections to Hughes's original recipe: Substitute 3 bay leaves with One bay leaf, and substitute sweet green bell peppers with Serrano. I have reworded some aspects of the recipe interpreted by Hesser.

Most likely, Mr Darmadasa meant to use 3 Curry leaves, but he gave told Hesser as 3 bay leaves. The Curry leaves were not yet widely used outside of South India. If you want to try this recipe, try to substitute 1 Bay leaf with 3 Curry leaves.

Ingredients

1. Coconut oil: 2 Tablespoons

2. Shallots small, finely chopped: 4

3. Garlic clove minced: 1

4. Serrano, finely chopped: ½  Remove white pith to reduce heat if desired

5. Curry Powder: 1 Tablespoon

6. Turmeric powder: 1 Large pinch, approximately ¼ teaspoon

7. Cinnamon stick: 1

8. Cloves: 3

9. Bay leaf: 1

10 Coconut milk: 1 cup

11. Salt: ½ teaspoon or to taste

12 Oysters shucked, with liquor (natural oyster juices): 12

13 Juice of ½ lemon

Method

1. Heat coconut oil in a frying pan. Add shallots, garlic, and Serrano. Sauté till the edges of shallots start to turn brown about 3 minutes

2. Add curry powder, turmeric, cinnamon stick, cloves and bay leaf. Fry about one minute

3. Add coconut milk and salt. Bring to a boil. Turn down heat and simmer for 3 minutes

4. Add oysters and liquor. Bring to a boil. Turn down heat to low, simmer till oysters are just firm about 3 minutes. Turn off heat

5. Remove pan from heat. Stir in lemon juice. Adjust salt.