Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce
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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Mix together the lime juice, salt, pepper, turmeric, 1 teaspoon of the curry powder, and the cayenne and rub this mixture all over the fish or shrimp. (You can allow the fish to sit in this mixture, refrigerated, for a couple of hours.)
Step 2
Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. When the oil is hot, add the fish or shrimp and quickly brown on each side, about 5 minutes total; don’t worry about whether the fish is cooked through. Transfer to a plate.
Step 3
Wipe out the skillet, turn the heat to high, and add 2 more tablespoons of oil. Cook the onion, stirring occasionally, until wilted and browned along the edges. Add the chile, garlic, and ginger and cook, stirring, for about a minute. Add the remaining curry powder, the tomatoes, and some salt and pepper and reduce the heat to medium. Cook, stirring occasionally, until the tomatoes break up and become saucy. Taste and adjust the seasoning.
Step 4
Return the fish to the pan and heat through, about 5 minutes. Garnish and serve.
