Steps
- Cut 500g of skinless cod fillets into 1in / 2.5cm pieces. Toss with half of 2 tablespoons of lime juice, ¼ teaspoon of salt, and black pepper. Cover and refrigerate for 20 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Fry the fish until lightly golden and just cooked through. Transfer to a plate.
- Heat 1½ tablespoons of coconut oil in the skillet over medium-high heat. Cook 1 small onion, diced, and 2 garlic cloves, minced, for 1½ minutes. Add 1 sliced red bell pepper and cook for 2 minutes.
- Stir in 1½ teaspoons of sugar, 1 tablespoon of ground cumin, 1 tablespoon of paprika, ½ teaspoon of salt, 400ml of coconut milk, 400ml of canned crushed tomatoes, and 1 cup of fish stock.
- Simmer for 15-20 minutes, until thickened. Return the fish and heat gently for about 2 minutes.
- Stir in the remaining lime juice and 3 tablespoons of chopped cilantro. Adjust the salt and pepper.