Clean the oysters and keep aside.
Add the butter, garlic and curry leaves to a pan; melt over lowest heat possible and then leave for a few minutes for the flavours to infuse through.
Pre heat the oven to 160°C (fan forced).
Line the oysters in a baking tray. Pour half a tsp of the butter emulsion into each. Then top each with a few chopped coriander leaves, salt and a pinch of Kashmiri chilli powder. Bake for 6-8 minutes or till just done.
Remove and top each oyster with the remaining butter and garnish with some coriander leaves and a pinch of chilli powder.
Serve warm with lemon wedges.