Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce

Name: Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 592593), 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 jalapeno 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

Servings: persons

2 tablespoons fresh lime juice
Salt and black pepper to taste
1 teaspoon ground turmeric
3 teaspoons curry powder, preferably homemade (pages 592593), 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 jalapeno 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

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.
2
(You can allow the fish to sit in this mixture, refrigerated, for a couple of hours.)
3
Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high.
4
When the oil is hot, add the fish or shrimp and quickly brown on each side, about 5 minutes total; dont worry about whether the fish is cooked through.
5
Transfer to a plate.
6
Wipe out the skillet, turn the heat to high, and add 2 more tablespoons of oil.
7
Cook the onion, stirring occasionally, until wilted and browned along the edges.
8
Add the chile, garlic, and ginger and cook, stirring, for about a minute.
9
Add the remaining curry powder, the tomatoes, and some salt and pepper and reduce the heat to medium.
10
Cook, stirring occasionally, until the tomatoes break up and become saucy.
11
Taste and adjust the seasoning.
12
Return the fish to the pan and heat through, about 5 minutes.
13
Garnish and serve.

102

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, Salt and black pepper to taste, 1 teaspoon ground turmeric, 3 teaspoons curry powder, preferably homemade (pages 592593), or garam masala (page 594), and more.

Yes, Crisp-Fried Fillets or Shrimp in Spicy Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!