Sautéed Red Snapper with Sour Papaya Stew
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.