Heat the oil in a large saucepan and add the onions, pepper and garlic. Cook for 6 to 7 minutes until the onions and peppers has softened.

Stir in the chopped dried chilli, all the ground spices, the chilli powder, garam masala and flour, and cook for 1 minute.

Dissolve the coconut in 20 half cups of boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover and simmer gently for 6 minutes.

And the fish and tomatoes, cover and cook for about 5 to 6 minutes or until the fish is turned opaque. Remove the lid and gently stir in the lemon juice, ground Almonds and cream.

Season well, garnish with coriander and serve with that Naan bread and rice