- STEP 1
Make the Chilli Paste by frying the ingredients (1 Tsp Garam Masala,1 Tsp Smoked Paprika, 1 Tbsp Harissa Paste, Black Pepper, Ground Coriander Seeds) in a splash of oil for 2-3 minutes, on a medium heat.
- STEP 2
Add the Onion, Garlic, Ginger and Chilli to the paste and fry for 7 minutes, stirring regularly.
- STEP 3
Reduce heat and add the Aubergine and Red Pepper. Continue to fry for a further 10 minutes, stirring occasionally.
- STEP 4
Add the Stock, Tinned Tomatoes, Coconut Milk, Cinnamon Stick and Bay Leaves. Cover, bring to boil and simmer for 5 minutes. A good time to cook rice or potatoes for mash.
- STEP 5
Add Fish, bring back to boil and simmer for 15 minutes (until fish is cooked), stirring occasionally. Add Coriander for last 5 minutes, saving some for garnish.