Red Fish Curry

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1/2 cup vegetable oil

1/2 cup fresh curry leaves

15 garlic cloves, smashed

4 medium shallots, thinly sliced

One 2-inch piece of ginger, peeled and julienned (1/4 cup)

4 long hot green chiles, seeded and thinly sliced crosswise

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne

2 tablespoons tamarind puree

1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor

Six 6-ounce skinless tilapia fillets

Salt and freshly ground black pepper

Cilantro leaves, for garnish

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