…à la Lucy Tyler (400 calories per serving, in case anybody out there is a Chick-Litheroine-in-the-making)
Serves 4-6
2 tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste
1/2 kg skinless surmai or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
6 cloves garlic, minced (1 tbsp)
1 jalapeno, seeded and finely chopped or a green chilli, seeded and chopped
2 cups diced tomatoes
1/2 cup unsweetened coconut milk
1 cup shrimp, peeled and deveined
1/2 cup + 2 tbsp coriander, chopped
Method
1 In a medium bowl stir together 1tbsp olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat.
2 In a saucepan, heat remaining oil over medium heat. Add the onion, green bell pepper, garlic and jalapeno.
3 Cook and stir for 4-5 minutes or until onion is tender but not brown. Stir in tomatoes and coconut milk. Bring to a boil and reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish and 1/2 cup coriander.
4 Return to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque.
5 Serve over hot cooked rice. Sprinkle with remaining coriander to garnish.