Heat 2 tablespoons of the oil in large saucepan; cook fish, in batches, until browned all over.
Heat remaining oil in same pan; cook onion, garlic and half the chilli, stirring, until onion softens. Add garam masala; cook, stirring, until fragrant. Add coconut milk, juice, tamarind, tomato and capsicum; bring to the boil. Add fish, reduce heat; simmer, covered, about 5 minutes or until fish is cooked as desired.
Divide curry among serving bowls; top with coriander and remaining chilli. Serve with lemon wedges, and naan, if desired.
Photographer: Joshua Dasey. Stylist: Jane Hann.
These recipes are from The Australian Women's Weekly cookbook,
Casseroles & Curries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at
www.acpbooks.com.au
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