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Oyster Kebabs with Curry-Apricot Sauce

Spare yourself some work and buy fresh shucked oysters the day you make this dish. Be sure to reserve the natural juices (oyster liquor) for the sauce.

For the sauce:

1 can (15 ounces) apricot halves
2 tablespoons oil
4 green onions, thinly sliced
2 tablespoons flour
4 teaspoons Madras curry powder
1/2 cup oyster liquor (natural oyster juices)
1/2 cup water
1/3 cup light cream
3 tablespoons finely chopped dry-roasted cashews
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 thin slices bacon, cut in half
24 shucked oysters

To make sauce, strain apricot halves, reserving syrup. Finely cube apricots; set aside. Heat oil in saucepan; add green onions and sauté 2 minutes. Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes. Add cubed apricots and cashews; simmer 2 to 3 minutes. Remove from heat. Stir in salt and pepper.

In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers. Place skewers in centre of cooking grate. Grill 6 to 8 minutes, turning once halfway through grilling time.

Serve kebabs with sauce for dipping.

Makes 8 servings.

Notes: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time. Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can’t find Madras curry powder at your local grocer’s, add a pinch of sugar with the regular curry powder.

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