Crispy-Skin Snapper with Curried Spaghetti Squash

For the squash puree:
Heat the vegetable oil in a large skillet over medium heat. Add the spaghetti squash, shallots, ginger, and garlic and cook for 8 to 10 minutes, until the squash is tender and cooked through. Add the turmeric and coriander and cook for another 2 minutes. Transfer the mixture to a blender with the yogurt and blend until smooth. Season with salt, to taste.

For the dahl vierge:
Combine the vegetable oil, bell pepper, shallot, ginger, and garlic in a small saucepan over medium-low heat and cook for 2 minutes. Remove from the heat and let it cool slightly. Stir in the lime juice and chives.

For the snapper:
Preheat the oven to 400°F. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Season the snapper on both sides with salt and pepper. Dredge the skin-side of the fish in flour and shake off the excess. Place the fish, skin side down, in the pan and cook for 3 to 4 minutes, until the skin is golden brown and crispy. Transfer the pan to the oven and cook for 6 to 8 minutes, until cooked through.

To serve, place a few large spoons full of the spaghetti squash purée on a plate. Top with the snapper and drizzle some dahl vierge around the plate. Garnish with some shaved fennel and fennel fronds.