Ceylon Curry of Oysters

1. 1

   In a medium saucepan over medium heat, melt the butter.

2. 2

   Add the shallots, garlic and chili, and saute until softened and starting to brown, 2 to 3 minutes.

3. 3

   Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.

4. 4

   Reduce heat to low and add the coconut milk and 1/2 teaspoon salt.

5. 5

   Simmer for 3 minutes.

6. 6

   Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes.

7. 7

   Take the pan off the heat and add lemon juice and salt to taste.

8. 8

   Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).

* Per serving · 4 servings · Values may vary.

No additional tips available.