Curry is best made just before serving. We used ocean perch in this recipe. Recipe unsuitable to freeze or microwave.
1 kg boneless fish fillets
¼ cup oil
3 large onions, sliced
2 tablespoons chopped fresh ginger
1 teaspoon ground turmeric
1 tablespoon chopped fresh lemon grass
2 tablespoons brown vinegar
1 tablespoon fish sauce
½ cup water
2 medium tomatoes, chopped
2 tablespoons chopped fresh coriander
Cut fish into strips. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat; keep warm. Add onions and garlic to same pan, stir over medium heat for about 5 minutes or until onions are soft.
Stir in ginger; turmeric, turmeric, lemon grass, vinegar and fish sauce. Bring to boll, reduce heat, simmer, uncovered, for 3 minutes.
Stir in fish and water, bring to boil, reduce heat, simmer, uncovered, for about 5 minutes or until fish is tender. Stir in tomatoes, cook over low heat until mixture is heated through. Serve sprinkled with coriander.