Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce

Name: Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice; Salt and black pepper to taste; 1 teaspoon ground turmeric; 3 teaspoons curry powder, preferably homemade (pages 592–593), or garam masala (page 594); 1/4 teaspoon cayenne; 1 1/2 to 2 pounds fillets of red snapper, sea bass, or other firm, white-fleshed fish or shrimp, peeled; Peanut or neutral oil, like corn or grapeseed, for frying; 1 large onion, thinly sliced; 1 jalapeño or other fresh chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 3 cups peeled and chopped tomato (canned are fine; strain them first); Chopped fresh cilantro leaves for garnish

December 14, 2011

Fish or shrimp in a powerful sauce is a common dish in India; this is a good example. If you’re comfortable in the kitchen, you can produce this dish far more quickly by beginning with the onion-tomato mixture and sautéing the fish in a separate skillet. Serve this with Coconut Rice (page 516) or Home-Fried Potatoes with Onion and Amchoor (page 477) or any Indian vegetable dish.

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