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Fish & Tomato Curry

Created by ellie on May 19, 2016

1/4 teaspoon turmeric, ground
1 pound catfish (or other thick skinless and boneless white-fresher fish, grouper or cod are other choices, cut into 1 inch pieces)
6 green chiles (bird's eye chiles, stemmed, these are not available where I live so I would use small green chiles like jalapeños)
2 tablespoons fish sauce
Salt
4 ounces cilantro, trimmed (about 1/2 bunch)

Step 1: Finely crush the dried chile with a mortar and pestle and set aside (obviously if you prefer it not so hot, take the seeds out -- if you want it hot and spicy include the seeds).
Step 2: In a wolk over medium high heat heat the oil and then add the onions and stir fry them until soft (5 minutes). Stir in garlic, ginger, tomatoes, paprika, turmeric and the crushed red chiles and stir fry until tomatoes become saucy (5 minutes).
Step 3: Stir in fish and stir fry until fish turns to opaque (under 5 minutes). Stir in fish sauce, 2 tablespoons water and salt and simmer, stirring occasionally until fish is cooked through (5 minutes).
Step 4: Adjust seasoning.
Step 5: Garnish with cilantro.