Back to 4 servings Fish 2 lb firm white fish fillets (cod, haddock, snapper or coley), cut into 1.5 to 2 inch chunks; pat dry 1 tsp salt, divided 1 tsp turmeric, divided Curry 3 tbsp peanut oil, or refined oil 1 cup shallots or onions, chopped 6 cloves garlic, chopped 2 inch piece ginger, chopped 1 stalk lemongrass, bottom half only, very thinly sliced 2 tsp Thai chilies or red chili powder, to taste 1 tsp fermented shrimp paste (gapi), optional; if omitted, add more fish sauce 1.5 tsp paprika 4 cups Roma tomatoes, diced, about 8 1 tbsp fish sauce, adjust to the shrimp paste used 2 tbsp tamarind juice 1 tsp sugar, or as needed Garnish fresh cilantro, chopped, for garnish
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1 Step 1: Toss the fish with 3/4 tsp of the salt and 1/2 tsp of the turmeric. Let it rest while you prepare the paste.2 Step 2: Pound or process the lemongrass, chilies, garlic and ginger to a rough paste, then add the shallots and crush them until they are broken down.3 Step 3: Heat the oil in a heavy-bottomed pot over medium heat. Fry the paste with the remaining 1/4 tsp salt for 4 to 5 minutes until the shallots are soft and translucent, stirring often.4 Step 4: Mash in the shrimp paste and fry for about 1 minute, then stir in the paprika and remaining 1/2 tsp turmeric and fry for 15 seconds.5 Step 5: Add the tomatoes, fish sauce and tamarind. Cover and simmer on low for about 15 minutes, until the tomatoes break down into a saucy base.6 Step 6: Taste the sauce and add sugar if it needs balancing. Ripe, sweet tomatoes may need little or none.7 Step 7: Bring the sauce to a full boil. Slide in the fish and submerge it, then cover and simmer over medium-low heat for 3 minutes.8 Step 8: Turn off the heat, keep the lid on and let the fish rest in the residual heat for 7 minutes. It is cooked when it flakes easily at the thickest point; no raw, translucent flesh should remain.9 Step 9: Adjust the seasoning, garnish generously with cilantro and serve hot with steamed rice.getsaucepan.com/r/eddb5480-11d4-5c23-a3b3-db10a8f4d77a
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