Tangy Red Curry Fish

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3 to 4 cloves garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1 big stalk lemongrass, trimmed of its tough skin and thinly sliced

1 teaspoon grated or finely chopped fresh ginger

-- Kosher salt to taste,

1 1/2 pounds skinless white fish fillets, (such flounder or petrale sole), about 6 ounces per person

2 tablespoons mild Thai red curry paste (see Note)

2 to 3 teaspoons olive oil

1 lemon or lime

2 to 3 tablespoons coarsely chopped cilantro

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