Place the fish in a bowl with the salt, ground coriander, cumin, paprika, lime juice, ginger, and garlic. Mix everything together and leave to marinate for 20 minutes.
500 g (1.1 lbs or approx 4 fillets) mixed skinless and boneless salmon and haddock, ½ tsp salt, 1 tbsp ground coriander, ½ tsp cumin, ½ tsp paprika, juice of 1 lime, 1 thumb-sized piece ginger, 2 cloves garlic
Heat the oil in a large frying pan and fry the onions on a medium heat for 5-6 minutes until soft.
1 tbsp olive oil, 1 brown onion
Add in the bell peppers and fry for a further 2-3 minutes.
1 red bell pepper, 1 yellow bell pepper
Add in the fish (including the marinade) along with the brown sugar, tinned tomatoes, tomato puree, and coconut cream.
1 tbsp brown sugar, 1 x 400g (1 x 14 oz) tin chopped tomatoes, 1 tbsp tomato puree, 120 ml (1/2 cup) coconut cream
Heat until nearly bubbling (don’t let it boil), then leave to simmer very gently for 7-8 minutes until the fish is cooked through.
Serve with boiled rice and topped with fresh coriander.