Curried oysters with banana sauce are a dish that reflects the fusion between traditional cuisine and the exotic influences of spices and tropical fruits. Their origin dates back to coastal regions where oysters are abundant, especially in countries with access to seas rich in seafood. In Latin America, this dish may have different names or variants, depending on the country: in Mexico, for example, it is common to find preparations that combine seafood with sauces based on chili and fruits; in other countries like Peru or Colombia, oysters are usually served raw or in ceviches, but the incorporation of curry and banana sauce adds a unique and creative touch that has become popular in contemporary regional gastronomy.
In different areas of the continent, this dish is an example of culinary mestizaje, where local ingredients like plantains meet spices originating from South Asia, such as curry, to create a surprising and delicious gastronomic experience. Thus, curried oysters with banana sauce stand out not only for their flavor but also for their history of cultural exchange and adaptability to native ingredients.
How to prepare Curried Oysters with Banana Sauce
In a very heavy skillet, sauté the curry in the butter until fragrant.
Add the shallots and garlic, and add the fish stock.
Reduce the mixture until only 1/4 cup remains.
Incorporate the cream by whisking and continue reducing until it thickens slightly.
Add the lime juice and salt by whisking.
Roast or grill the oysters over pecan or mesquite wood until they open.
Remove the top shell, pour the curry sauce over them, and top with the banana sauce.
Serve.
Fish Stock:
Combine all 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 it rest for another 30 minutes.
Strain and reserve the liquid.
Banana Sauce:
Mix all the ingredients together, integrating well.
