Leo's Fish Curry

4 fillets of white fish

1 spanish onion, sliced

2 tomatoes, diced

1 capsicum, diced

2 tbsp tomato paste

2 tsp curry powder

½ tsp chilli flakes

250ml vegetable stock

3 cloves garlic

1 tsp salt

2 tbsp coconut oil

Cook onions in the oil slowly until soft. Add curry powder and sauté until aromatic.

Add tomatoes, capsicum, tomato paste and garlic, as well as the vegetable stock. Simmer gently for a few minutes. Salt to taste. When the liquid has reduced, add the fish. Serve with polenta, over rice or with a roti.