Use a small bowl to combine the garlic,
curry powder, turmeric, tamarind, lemon juice and chili. Place the fish
steaks in a shallow ovenproof dish. Brush both sides of the fish steaks
with the garlic mixture. Cover and set aside in the fridge for 1 hour.
Heat a large frying pan or wok with cooking oil. Add the fish steaks and
cook over moderate heat for 2 minutes on each side. Stir in the coconut
milk, cover and simmer for 10 minutes or until the fish flakes when
tested with a fork. Serve while hot.