Singaporean Fish Curry

• marinade
• 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
• other ingredients
• 2 lbs white 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

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.

marinade, lemon juice, coconut vinegar, cumin seeds, ground turmeric, cayenne pepper, salt, other ingredients, white fish, oil, onion, garlic, ginger, black mustard seeds, tomatoes, green chilies, palm sugar

Taken from www.food.com/recipe/singaporean-fish-curry-144206 (may not work)