CLASSIC FISH CURRY

Ingredients.....6 white fish fillets with skin on, 6 tbs of lemon juice, 1 and 1/2 tsp of salt, 4 tbs of minced garlic, 2 tbs of chilli flakes, 3 ripe tomatoes, 1 dsp of ground cumin, 1 tbs of apple cider vinegar, 1 dsp of sugar,3 tbs of canola / rice bran oil, 1 small onion chopped, 225gm of tomato paste, slices of fresh tomato and red chilli to garnish. Marinate the fish fillets in a bowl with the lemon juice and 1 tsp of salt for 20 minutes. Place the garlic, chilli flakes, tomatoes, cumin, remaining salt and sugar in your food processor and process to a smooth paste. Heat the oil in a large frying pan over a medium heat. Fry the onions until lightly browned. Add the prossessed curry paste to the onions and fry for 2 minutes until aromatic. Now add the tomato paste, stir through to combine. Add the fish fillets and enough water to almost cover the fish fillets. Bring the mixture to a simmer then cover the pan and continue to simmer till the fish is tender. If the curry gets dry add a little water and cook uncovered for 3 minutes. Serve in bowls with steamed rice/ mixed grains and garnish with fresh coriander, chilli and tomato slices.