2 tbsp. butter or coconut oil
2 medium shallots, finely chopped
1 clove garlic, crushed
1/2 serrano or Thai chili, seeded and minced (or 1 tsp. chili flakes)
1 tbsp curry powder
1 large pinch turmeric
dash of cinnamon
1 bay leaf
1 cup coconut milk
8 oz. oysters
juice of 1/2 lemon (or concentrated lemon juice)
1. Melt butter in medium saucepan. Add shallots, garlic and chili; saute 2-3 minutes until softened and golden. Stir in curry powder, turmeric, cinnamon, cloves, bay leaf. and cook for 1 minute.
2. Reduce heat. Add coconut milk and 1/2 tsp salt. Simmer 3 minutes. Add oysters and their liquor. Simmer until oysters are just firm, 3-4 minutes. Add lemon juice and salt to taste.
Serve with rice.