Preparation

Mix the lime juice, orange juice, mashed garlic, cumin, paprika, coriander powder and salt in a small bowl, add the fish pieces marinating for between one and two hours.

Heat the oil, and sauté the onions, chopped peppers, tomatoes and salt, over medium heat for about 5 minutes. Add the coconut milk, mixing well, and cook for about ten minutes. If you prefer a thicker sauce, you can thicken it with half a teaspoon of tapioca or corn starch.

Then add the fish fillets to the sauce, partially cover the pan and cook on low heat for about 20 to 25 minutes.
Add the coriander and serve with rice and fried ripe plantains.

Ingredients

  • 1 kg of fresh fish cut into medium-sized pieces
  • Juice of 2 oranges
  • ¼ cup of lime juice about two files
  • 4 crushed garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of coriander seeds
  • 2 tablespoons of sunflower seed
  • 1.5 medium onion, chopped
  • 2 chopped peppers
  • 5 chopped skinless tomatoes
  • 400 ml of coconut milk
  • 3 tablespoons of finely chopped cilantro
  • Pepper to taste (optional)
  • Salt to taste