Vorbereitungszeit 10 min
Kochzeit 20 min
Portionen 4

1 tablespoon extra virgin olive oil
1 small onion, diced
3 cloves garlic, chopped
2 red bell peppers, chopped (about 2 cups)
1 tomato, chopped (1 cup)
1-2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon curry powder
1 teaspoon cumin
1 15 oz can diced tomatoes
1 can coconut milk
For the fish:
1 and 1/2 pounds red snapper fillet (or other firm white fish)
squeeze of lime juice
sprinkling of salt, black pepper and cumin
For garnish: lime juice and cilantro

Heat olive oil in pot over medium heat. Add onion and cook for a couple minutes.
Add garlic, cook until fragrant
Add diced bell peppers, cook for 1 minute.
Add tomatoes, salt, black peppers, crushed red pepper flakes, cumin and curry powder. Cook for 2 minutes, mixing everything together.
Add can of diced tomatoes, increase heat to high and bring to a boil.
Add coconut milk in 3 parts, adding 1/3 at a time, bring the mixture to a boil and then adding the 2nd and 3rd part. Once boiling, reduce heat and simmer for 10-15 minutes.
Season fish with salt, black pepper, cumin and a squeeze of lime juice.
Optional: Heat 1 tablespoon oil in a pan over medium-high heat and add fish once pan is hot. Pan fry for 3-4 minutes per side. Cut fish into bite sized pieces and add to the curry.
Instead, cut the fish into bite sized pieces and add directly to the curry.
Cook the curry for a few more minutes until fish is cooked through.
Serve garnished with lime juice and cilantro.