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 chili, all the ground spices, the chili
powder, garam masala and flour, and cook for 1
minute.
Dissolve the coconut in 600ml boiling water and stir
into the spicy vegetable mixture. Bring to the boil,
cover and then simmer gently for 6 minutes.
Add the fish and tomatoes and cook for 5-6 minutes,
or until the fish has turned opaque. Uncover and
gently stir in the lemon juice, ground almonds and
cream. Season well, garnish with coriander and serve
with Nan bread and rice.