Ingredients:
2 tbsp vegetable oil
2 onions, sliced
1 green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 dried chili, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp hot chili powder
½ tsp garam masala
Cooking instructions:
Heat the oil in a large pan over low heat. Add the onions, green pepper and garlic. Stirring occasionally, cook until the onions and pepper have softened but not colored for about 7 minutes.
Stir in the dried chili, ground coriander cumin, turmeric, chili powder garam masala and flour and cook, stirring constantly, for a minute more.
Mix the coconut cream with 1 ¼ cups boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover with a tight-fitting lid and simmer gently for about 6 minutes.
Add the pieces of fish and the tomatoes, re-cover the pan and cook until the fish has turned opaque and flakes easily with the tip of a knife. Uncover and gently stir in the lemon juice, ground almonds and cream and heat through for a few minutes. Season well, garnish with coriander and serve with naan bread and rice.
