Heat oysters in their liqour until their edges curl. Set aside oysters, keeping warm. Add enough milk to oyster liquor to make 2 cups.
Blend butter and flour until smooth to make a cream sauce. Stir in milk and oyster liquor mixture. Continue to stir until curry has thickened and is smooth, then add salt and curry powder.
Add oysters and serve.
Optional: Serve with hot fluffy rice and provide small bowls of chopped raw onion, chutney, crispy crumbled bacon, grated egg yolks for sprinkling at table.
Submitted by: CM
