Serves 6

If you are worried that the stew is slightly sour, don't. The slight sourness counteracts the extremely rich fish.

1½ pounds fresh red snapper

¼ teaspoon turmeric

1 teaspoon curry powder

¼ teaspoon garam masala

Fresh-cracked black pepper, to taste

1 cup all-purpose unbleached flour

¼ cup plain nonfat yogurt

¼ cup buttermilk

2 tablespoons olive oil

1 cup Sour Papaya Stew (see recipe on page 80)

• Rinse the fish in ice water and pat dry. Cut the fish into 6 serving pieces. Sift together the turmeric, curry powder, garam masala, black pepper, and flour. In a separate bowl, mix together the yogurt and buttermilk.

• Dust the fish with the flour mixture, then dip into the yogurt mix, and back into the flour mixture.

• Heat the oil to medium-high temperature in a large sauté pan; sauté the fish on each side until crispy, golden brown, and flaky. Drain on paper-toweled rack.

• To serve, plate the drained fish and top each with a spoonful of Sour Papaya Stew.