Bangladeshi Fish Curry

• Salt
• 11 1/4-pound fillet of flounder (2 large fillets are ideal)
• 1 1/2 teaspoons crushed garlic (use a garlic press)
• 1 1/2 teaspoons very finely grated peeled fresh ginger (use a fine microplane)
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon nice red paprika
• 3 tablespoons olive or mustard oil
• 1/3 cup finely sliced shallots
• 3 fresh torn kaffir lime leaves or 10 lightly crushed curry leaves or 5 basil leaves, torn up

1. Sprinkle 1/4 teaspoon salt on both sides of the flounder fillets.
2. Cut each fillet this way: First cut a 3-inch portion off the tail end.
3. Now cut the remaining fillet in half lengthways and then cut crossways into 3-inch segments.
4. Set all the pieces aside as you prepare the sauce.
5. Combine the garlic, ginger, turmeric, cayenne, paprika, 1/4 teaspoon salt, and 3 tablespoons water in a bowl.
6. Mix well to make a paste.
7. Pour the oil into a very large frying pan or saute pan (a 12-inch diameter is ideal) and set on medium heat.
8. When hot, put in the shallots.
9. Stir and fry until they are lightly browned.
10. Now put in the spice paste.
11. Stir and fry for a minute.
12. Add 1 cup water and the kaffir lime leaves.
13. Stir and bring to a simmer.
14. Simmer on low heat for 1 minute.
15. Turn off the heat.
16. Just before serving, bring the sauce to a simmer over low heat.
17. Lay the fish pieces in the sauce in a single layer.
18. Cook 1 minute and turn the fish pieces over carefully.
19. Cook another 23 minutes, spooning the sauce over the top, until the fish is just done.

salt, flounder, garlic, ginger, ground turmeric, cayenne pepper, nice red paprika, olive, shallots, torn kaffir lime

Taken from www.epicurious.com/recipes/food/views/bangladeshi-fish-curry-373758 (may not work)