Ingredients 2-3 large firm white fish fillets (eg cod or whatever is local to you)
1 lime, juiced
2 cloves garlic, crushed
1 red pepper, sliced
Coconut oil for frying
400g tinned crushed tomatoes
400g can coconut milk
280ml chicken stock (or good quality fish stock if you can get it)
1 1/2 tsp sugar
1 tsp cayenne pepper
1 tbsp paprika
1 tbsp ground cumin
Black pepper to season
Fresh coriander to garnish
Cube the fish into bite sized pieces.
Mix together half the lime juice, salt and a sprinkling of pepper into a bowl and then add in the fish to marinade.
Place the fish in the fridge to marinade for 30 minutes.
Heat a little coconut oil in a deep frying plan over a medium high heat and cook the fish until just cooked, don't overdo it. Remove from the frying pan and set aside.
Heat a little more coconut oil in the pan and fry the garlic and onion until just beginning to soften.
Add in the red pepper slices and fry for a further 3 minutes.
Next add in the sugar, spices, coconut milk, crushed tomatoes and stock.
Bring the mix to a boil and then reduce down the heat to a gentle simmer. Leave to simmer for 25 minutes until the sauce has started to thicken.
When you're ready to eat, pop the fish into the stew and heat for a couple of minutes.
Stir through the other half of the lime juice and garnish with fresh coriander for a wonderfully fragrant finish.