Ingredients
- 1 – 2 tbsp neutral oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 – 2 red chillies, deseeded and chopped (optional)
- 1/2 can diced tomatoes or 2 – 3 fresh chopped tomatoes
- 200 ml water
- 1 tsp salt
- 400 ml coconut milk
- 700 g white firm fish (e.g. lotte or cabillaud), diced in big chunks
- 1 – 2 tbsp red palm oil (optional)
- Chopped coriander, to taste
- Juice from 1 lime
Instructions
- Heat a large pan with the neutral oil and fry the onion until soft and juicy.
- Add the chopped bell peppers and let them fry for about 3 minutes.
- Add the tomatoes, water salt and chillies and let simmer for about 15 minutes.
- Add coconut oil and let cook for 10 more minutes.
- Add the fish chunks in the end, and let them simmer for about 3 – 5 minutes so the fish is not overcooked.
- Finish with lime juice, an optional drizzle of red palm oil and fresh chopped coriander. Serve with some jasmin rice and enjoy.
Recipe & picture: Marina Etchegoyen
