Caribische viscurry met kokos en tomaat
Rub the fish with some salt, curry powder and paprika.
Keep to one side while you prepare the other ingredients.
Heat oil in a saucepan and add the onions.
Cook until soft and translucent while stirring continuously.
Add the curry powder, cumin, paprika, garlic and ginger.
Continue to stir for about 30 secs.
Pour in the red peppers followed by the chopped tomatoes and coconut milk.
Add the fish with a dash of salt.
Pour in the chopped thyme and cover the pan.
Allow to simmer for about 15 mins.