Homemade Spiced Tomato Curry With Fish | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable oil (divided)
• 1 teaspoon brown mustard seeds
• 1 teaspoon fennel seeds
• 3/4 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 2 cups canned whole tomatoes, with juice (about two-thirds of a 28-ounce can)
• 1 teaspoon firmly packed brown sugar
• 1/2 teaspoon turmeric
• 1 pinch cayenne (optional)
• 1 pound firm white fish, such as snapper or cod, cut into 2-inch chunks
• Salt
• freshly ground black pepper
• 2 teaspoons lemon juice
• Hot steamed rice, for serving