Heat the oil in a frying pan and fry the onion until softened.
Add the Garam Masala, Ginger and Allspice and cook for 1 minute, stirring. Add the tomatoes, tomato purée, sugar, salt, Minced Garlic, Cayenne Pepper and water. Bring to the boil, stirring. Simmer gently, uncovered, for 10 minutes.
Stir in the pineapple and cod. Cover and simmer for a further 10 minutes or until the fish is tender.
If a hotter flavour is desired, add an extra pinch of Cayenne Pepper.