1/4 cup vegetable oil
800 gm firm white fish fillets, diced into 3cm cubes
1x onion, diced fine
1x tomato, chopped
1x red capsicum, chopped coarse
2x green chillies, deseeded, sliced fine
3x tsp garam masala
1x 410 ml can coconut milk
2x tbsp lemon juice
1/4 tbsp tamarind concentrate
1/3 cup coriander leaves
1x lemon cut in wedges
Heat 2 tbsp of oil in large inner pot and cook fish in batches until browned. Set aside.
Heat remaining oil in large inner pot. Add onion, garlic and 1/2 the chilli, stirring occasionally until onion softens and translucent.
Add garam masala to pot, cook and stir until fragrant.
Add coconut milk, lemon juice, tamarind, tomato and capsicum to pot and bring to boil.
Return fish, reduce heat and simmer for 5 minutes, lid on. Transfer pot to Ecopot, with lid on.
Cook for 1 hour.
HINT … Garnish with torn coriander leaf and chilli (optional). Serve with lemon wedges and warm buttered naan bread.