Singaporean Fish Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup lemon juice (60 ml)
• 1/4 cup coconut vinegar (60 ml)
• 2 teaspoons cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 lbs fish fillets (1 kg, should hold well together)
• 1/4 cup oil (60 ml)
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 1 teaspoon black mustard seeds
• 1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
• 2 small green chilies, deseeded and chopped
• 2 tablespoons palm sugar, grated (or brown sugar)
• 3 -4 tablespoons chopped fresh coriander

Recipe

• 1 mix all ingredients for the marinade in a bowl.
• 2 check if all bones are removed from the fish fillets. if not, use a pair of tweezers.
• 3 cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
• 4 heat a wok on high temperature, put in oil. reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. cook on very low heat for 5 minutes or more, stirring frequently.
• 5 add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). add a lid and cook for 10-15 minutes. fish is cooked if it can easily be parted with a fork.
• 6 serve over basmati rice and sprinkle with the fresh coriander.