Instructions: 1 . Place fish in a shallow glass or ceramic dish. Sprinkle with lime juice and turmeric. Toss to combine. Cover and marinate at room temperature for 2 hours.

2. Melt ghee or butter in a saucepan over a medium heat. Add onion and cook, stirring, for 5 minutes or until onion is golden. Stir in vindaloo paste and cook, stirring, for 10 minutes or until fragrant. Add tamarind mixture and coconut milk. Bring to simmering and simmer, stirring occasionally, for 10 minutes.

3. Add fish and simmer for 10 minutes. Then stir in capsicum and cook for 2 minutes longer.

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