How to make it

  • Heat the oil in a non-stick skillet. Season the fish with salt and pepper and add to the skillet. Fry until browned on both sides, but not cooked all the way through. Remove to the plate.
  • Add the onion, garlic, red bell pepper to the skillet. Sautee for about 5 minutes, or until soft. Add the spices and cook for another minute.
  • Add the tomatoes and coconut milk, bring to the boil, reduce the heat and simmer for about 8 minutes, or until the liquid is mostly reduced and the sauce is thickened.
  • Add the fish to the pan, cover with sauce and simmer gently for another 5 minutes, or until cooked all the way.
  • Stir in cilantro or parsely.
  • Sirve immediately over rice, spoon the sauce over the fish.
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Reviews & Comments 2

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    " It was excellent "
    kaijavb ate it and said...
    Made this last week and it was DELICIOUS! Great recipe.
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    " It was excellent "
    diverdawg ate it and said...
    I made this the other night and it was really very good, though I found I needed to add a bit of salt and pepper and some curry powder. I will definitely make this again, but will add something sweet and something hot - maybe spicy curry and/or those cute little Peppadew peppers. Oh, and the non-stick skillet is a must... Great recipe!
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    " It was excellent "
    rottman ate it and said...
    I think this is a winner.
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    " It was excellent "
    terryr ate it and said...
    Joyce said it well. Yummmo!
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  • 22566 8 years ago
    This reads...WONDERFUL!


    Wishing you and your family a Happy,Healthy New Year.

    Kind Regards

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