Red Snapper or Other Fillets in Red Sauce

• 4 small fresh red chiles, stemmed, seeded, and roughly chopped
• 2 garlic cloves, peeled
• 2 shallots, roughly chopped
• One 1-inch piece fresh ginger, peeled and roughly chopped
• 1 teaspoon ground turmeric
• 1 1/2 to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks
• 2 tablespoons corn, grapeseed, or other neutral oil
• 2 tablespoons Tamarind Paste (page 585)
• 1 teaspoon nam pla, plus more to taste
• 2 scallions, trimmed and chopped, for garnish

1. Place the chiles, garlic, shallots, ginger, and turmeric in a food processor and process until pasty.
2. Spread the mixture on the fish fillets (you can prepare the fish to this point, then cover and refrigerate for a few hours).
3. Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
4. About 2 minutes later, when the oil is hot, add the fish fillets and cook until the fish is fragrant, about 30 seconds.
5. Combine the tamarind paste with 1 cup water and add to the pan; bring to a boil.
6. Lower the heat to medium and simmer, stirring gently once or twice, until the fish is cooked through, 5 to 10 minutes.
7. Season to taste with nam pla, garnish with scallions, and serve.
8. Substitute 2 pounds medium shrimp, peeled, for the fish.
9. Substitute palm or brown sugar for the tamarind.

red chiles, garlic, shallots, ginger, ground turmeric, red snapper, corn, tamarind, scallions

Taken from www.epicurious.com/recipes/food/views/red-snapper-or-other-fillets-in-red-sauce-386142 (may not work)