1/2 tsp salt
1 tbsp coriander
1/2 tbsp cumin
1/2 tsp paprika powder
Juice of 1 lime
1 thumb-sized piece of ginger, finely chopped
2 cloves of garlic, finely chopped
500 g pieces of skinless and boneless salmon and cod
1 tbsp Olive oil
1 brown onion, finely chopped
1 red bell pepper, cut into sticks
1 yellow bell pepper, cut into sticks
1 tbsp tomato puree
1 tbsp Brown sugar
400 g canned tomatoes (chopped)
120 ml coconut cream
Marinade the fish with the salt, ground coriander, cumin, paprika powder, lime juice, ginger and garlic, Mix it well and let it marinade for 20 min.
In a large frying pan, heat the oil, and fry the onions for 5-6 minutes, or until soft. Add the bell peppers and fry for 2-3 minutes, then add the marinaded fish, along with the brown sugar, tomatoes, tomato puree and coconut cream.
Bring it to a summer (do not boil it). And leave it for 7-8 minutes (until the fish is cooked through).
Serve it topped with fresh coriander and cooked rice.