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.
Heat the oil in a large frying pan and fry the onions on a medium heat for 5-6 minutes until soft. Add in the bell peppers and fry for a further 2-3 minutes, then add in the fish (including the marinade) along with the brown sugar, tinned tomatoes, tomato puree and 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 topped with fresh coriander and boiled rice.
Nutritional Information is per serving WITHOUT the serving suggestions of coriander and rice.