1.In a large saucepan, heat 2 tablespoons of the oil; cook fish, in batches, until browned all over.
2.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.
3.Divide curry among serving bowls; top with coriander and remaining chilli. Serve with lemon wedges, and naan, if desired.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.