Plump oysters are topped with a punchy coriander curry sauce, cooling coconut and cucumber and finished with a crunchy fried onion and curry leaf crumb
Ingredients
Cooking Instructions
Download PDFFinely slice the spring onion. Heat the oil in a small pot with a lid, drop in the curry leaves and quickly cover as they’ll splutter. After 30 seconds, remove the crispy leaves and set aside.
Add the garlic and spring onion to the oil and toast lightly, then stir in the coriander and curry powder. Cook for 1 minute, remove from the heat and cool.
Juice the limes. Add the curry oil, fresh coriander, coconut milk, lime juice and salt to a blender and blitz until smooth and creamy. Chill until ready to use.
Finely dice the cucumbers. Mix the crispy onions with half the fried curry leaves to make a crunchy crumb.
Nestle the oysters onto crushed ice or salt. Spoon a few cucumber cubes into each shell, then add a drizzle of curry sauce and top with the onion crumb. Scatter over fried curry leaves and serve with lime wedges.
