This is relatively spicy when prepared as follows. You can cut down the red pepper for a milder dish.

INGREDIENTS
1 1/2 pounds skinless boneless sole or flounder fillet in four serving pieces
1 Tbsp curry powder
1 Tbsp ground red pepper, paprika, or a combination
3 Tbsp vegetable oil
1/4 c all-purpose flour for dusting
1 tsp mustard seeds
1/2 c finely chopped onion
1 tsp minced garlic
12 kari leaves or 2 bay leaves
2 c water
2 Tbsp tomato paste
1 tsp tamarind paste or lemon juice
1/3 c coconut milk, light cream, or low-fat milk
salt to taste

INSTRUCTIONS

1. Combine curry powder and red pepper, then rub over fish.
2. Heat 2 Tbsp of the oil in a large, heavy nonstick skillet.
3. Dust fish lightly with flour and add to skillet. Cook until lightly browned but not fully cooked, about 1 minute.
4. Remove to a plate and set aside.
5. Wipe the skillet clean and add the remaining tablespoon of oil.
6. When the oil is hot, add the mustard seeds. Cover the pan with a lid, because the seeds will pop and spatter.
7. When the sputtering subsides, add the onion, garlic, and kari leaves. Cook until the onions are soft, about 3 minutes.
8. Stir in water, tomato paste, and tamarind paste. Boil unti the sauce is reduced and thick, about 5 minutes.
9. Add the coconut milk, salt, and the fish. Cook until done.
10. Serve warm, at room temperature, or cold.

Serves 4

REFERENCE
Julie Sahni. Introduction to Indian Cooking. (Berkeley, CA: Ten Speed Press, 1998) 117.

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