We started making this dish a few years ago in our retail store. It's a lovely alternative to a cream-based chowder or stew. Make it with the yearling shucked oysters for ultimate visual appeal, or simply cut larger oysters to whatever size you prefer. Serve it with crusty bread or over rice.
We invariably end up adding way more cumin and curry powder than we anticipate needing... so taste frequently, and don't be shy with the shaker. This dish is also really tasty made with pureed pumpkin, instead of oysters.
1 cup chopped carrots
1 medium onion
2 to 3 potatoes
1 quart chicken stock
1 pint oysters, drained
1 tsp curry powder (or to taste)
1 tsp ground cumin (ditto above)
1 can unsweetened coconut milk
salt and pepper
Chop the vegetables to desired size (we prefer large chunks for the stew), and simmer in chicken stock until almost tender.
Add oysters and season with curry, cumin, salt and pepper. Bring back to a simmer, and cook until the oysters’ edges curl and they are plump and firm. (Depending on the size of the oysters, you may want to cut them in half.)
Add coconut milk. Reheat but don’t boil. Taste for flavor and add more seasoning if necessary.