Fish with Papaya

FOR THE FISH:
In a shallow glass dish, combine the curry powder, salt, pepper, and flour. Lightly dredge the fish fillets in the flour mixture.

In a large sauté pan over high heat, heat the butter and oil. Add the papaya and cook, stirring, for 1 minute, or until heated through. Remove from the pan and keep warm.

Add the fish to the same pan, flesh side down, and cook for 3 to 5 minutes. Turn to the second side and continue to cook for an additional 3 minutes, or until the fish flakes nicely with a fork. Transfer to a platter with the papaya to keep warm.

FOR THE TOPPING:
Heat the oil in a small sauté pan over high heat. Add the onion. Cook for 2 to 3 minutes, or until slightly wilted. Add the garlic, ginger, and hot pepper and cook for 1 to 2 minutes longer. Remove from heat and stir in the parsley and cilantro. Reserve.

FOR THE SAUCE:
Heat the oil in a saucepan over medium heat. Add the curry powder and cook for 2 minutes. Add the chicken broth. Bring to a boil over high heat. Reduce heat to simmer and cook until the liquid reduces by half. Add the heavy cream and tomato puree and continue to simmer until the sauce coats the back of a spoon, about 5 minutes longer. Season with salt and pepper.

To serve, place a small amount of curry sauce on each plate. Place the fish over the sauce and surround the fish with papaya.