When I was growing up, one of the scariest thing I was asked to eat was a whole red snapper,
eyeballs and all, in a oniony tomato sauce. Grandma would make this dish since it was one of my Mom's favorites and each time I would just take a taste of the sauce making sure the eyeball wasn't staring at me.While my Abuelas' dish smelled good and the sauce was tasty; truly it scared the daylights out of me. I had this fear that the fish wasn't really cooked, or I'd swallow a bone, or some other crazy notion. I guess I really should have prefaced this post with the statement that as a child, for better or worse, I had an overactive imagination.
|Kishore's Fish Curry|
- Fish - from Whole Snapper to Flounder Filets - Little to No Bones
- Turmeric Treatment - Hey why not, adds a nice color and has antibacterial properties!
- Browning the Fish - Gives the fish a little more structure so it doesn't fall apart in the sauce.
- Sauce - Left the tomatoes a little more rustic rather than cooking them down all the way.
This dish has just the right amount of heat mixed in a rustic spiced tomato sauce which compliments the flaky, citrusy Flounder perfectly.
Here's my recipe for Flounder with a Spicy Tomato Sauce: