From:
The Thorough Good Cook
Curries: 3. Oyster Curry
Blanch and
beard your
oysters, leaving them in their own
liquor; then cut two middling-sized
onions into small
dice, and "toss" them in a
stew-
pan with an
ounce of
butter; when done, mix in two
teaspoonfuls of
curry powder and one of
curry paste, and pass all through a tammy-it ought to be
thick; then add the oysters with their liquor, and keep stirring over the fire until they become enveloped in a thick
sauce, which they should simmer in for two minutes. Then turn out on your dish, and serve with
rice separately.