Fish Curry

1 kilo fillet of fish (lapu-lapu or any white fish)
¼ tsp.  turmeric powder
½ tsp.  shrimp paste (bagoong)
¼ tsp.  salt
3 tbsp.  fish sauce (patis)
½ cup  oil
1 cup onions, chopped or minced
2 cloves garlic, crushed
1 tsp.  ginger, crushed
1 tbsp.  paprika powder
½ tsp.  chili powder (or crushed dried red chili)
1 tbsp.  tamarind paste (thick tamarind juice)
6 coriander sprigs
½ cup water (optional)

Marinate the fish fillet (cut into desired pieces) with turmeric, shrimp paste, salt, fish sauce and set aside.

In a large pan, heat the oil and when it is hot, turn down heat and brown the onions, garlic, and ginger until soft.  Mix well.  Add paprika and chili powders.  Stir and immediately add the marinated fillet.  Stir lightly and cover.

Shake the pan frequently and cook for about 15 to 20 minutes.  Add the tamarind paste/juice and water (optional) and the coriander.  Turn off heat.  Check the seasoning and correct if necessary before serving.