Curried Red Snapper

Directions

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.