Curried Red Snapper

1. 1

   In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute.

2. 2

   Add the bell peppers and cook the mixture, stirring, until the peppers are softened.

3. 3

   Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes.

4. 4

   Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes.

5. 5

   Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste.

6. 6

   The sauce may be made 3 days in advance and kept covered and chilled.

7. 7

   Reheat the sauce before continuing with the recipe.

8. 8

   Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down.

9. 9

   Bake the snapper in the middle of a preheated 350F.

10. 10

    oven for 45 to 55 minutes, or until it just flakes.

11. 11

    Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

* Per serving · 4 servings · Values may vary.