The combination of spices in the dish gives an interesting depth of  flavor to the creamy curry sauce.

Serves 4

2 tablespoon vegetable oil
2 onions, chopped
1 green bell pepper, seeded and sliced
1 garlic clove, crushed
1 dried chilli, seeded and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon hot chilli powder
1/2 teaspoon garam masala
1 tablespoon all-purpose flour
4 ounces creamed coconut, chopped
1-1/2 pounds haddock fillet, skinned and chopped
4 tomatoes,  skinned, seeded and chopped
1 tablespoon lemon juice
2 tablespoon ground almonds
2 tablespoon heavy cream
Fresh cilantro sprigs, to garnish
Naan bread and boiled rice, to serve

1. Heat the oil in a large saucepan and add the onions, pepper and  garlic. Cook for 6-7 minutes, until the onions and pepper have softened. Stir in the chopped dried chilli. all the ground spices , the chilli powder, garam masala and flour and cook for 1 minutes.

2. Dissolve the coconut in 2-1/2 cups boiling water and stir into  the spicy vegetable mixture. Bring to the boil, cover and then simmer gently for 6 minutes.

3. Add the fish and tomatoes and cook for 5-6 minutes, or until the  fish has turned opaque. uncover anf gently stir in the lemon juice , ground almonds and cream. season well, garnish with cilantro and  serve with Nan bread and rice.