Add the water to a pan and bring to the boil then add the beef cubes and remove the scum from the top until clear
Step 2
Then add the red & green pepper, onion, carrots, red chilli, paprika powder, sugar, beef oxo cube, tomatoes, and salt and pepper and soya sauce and bring again to the boil then cover and simmer for 1 hour
Step 3
After 1 hour remove the lid and add the potatoes and bring back to the boil and cover and simmer again for the remaining 30mins until the potatoes are cooked but not mushy then serve.
Step 4
This soup can be saved and eaten over 2 days and usually the second day is better flavour as the beef takes on the flavours of the ingredients.
Blitz the shallots garlic. and de-seeded chillies together
Step 3
Heat olive oil in a wok or large pan and add the shallots, garlic and chilli and fry until golden brown then add chill powder and make sure the powder is cooked out but don't burn
Step 4
Then add the tomato passata to the pan and stir then mix the tamarind paste with one cup of water and pour into the pan and bring to the boil and add the curry leaves
Step 5
Add a couple of whole chillis and stir in
Step 6
Now add the fish and cook for approx. 10mins then serve with rice or crunchy bread
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