Ingredients:
1kg firm white fish, cleaned, scaled and cut into steaks
3cm piece of ginger, minced
2 tsp ground turmeric
60ml vegetable oil
3 medium tomatoes, finely diced
3 medium onions, minced
5 garlic cloves, minced
2 tbsp sweet paprika
1 tsp hot chilli powder
2 fresh red chillies
1 1/2 tbsp fish sauce
60ml fish stock
salt and freshly-ground black pepper, to taste
1 bunch of coriander
Method:
Place the fish in a large mixing bowl, scatter over the turmeric and season with salt and black pepper. Toss to coat then cover and set aside to marinate for 10 minutes.
Heat the oil in a frying pan, add the onion and fry for about 3 minutes, or until golden brown then add the ginger and garlic. Fry for a few minutes more, or until fragrant then add the paprika, chilli powder an the fish. Fry briskly until the fish is seared on both sides then add the tomatoes and stock.
Bring to a simmer, cover the pan and cook for 5 minutes. Remove the leaves from the coriander stems and set aside. Chop the coriander stems finely and add to the curry. Reduce the heat and simmer gently for about 3 minutes more, or until the fish is cooked through.
Turn into a warmed serving dish, garnish with the coriander leaves and serve accompanied by steamed jasmine rice.
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