Makes enough for 4 portions

• 500 - 700g fresh fish (thicker cuts are best, any white fish is good, can also use salmon, shellfish, prawns as desired)
• 2 limes
• 2-3 tbsp olive oil
• 1 onion
• 2 medium sized carrots
• 1 red pepper
• 4 cloves of garlic
• 1 jalapeno chilli (or a couple of milder ones to suit your taste)
• 1 tbsp tomato puree
• 2 tsp paprika
• 1 tsp ground cumin
• 200ml fish or chicken stock
• 200 - 250g fresh tomatoes
• 100ml coconut milk (or cream)
• coriander / spring onions / flat leaf parsley to garnish
• salt to season

1. Cut the fish into chunky bite sized pieces
2. Finely dice the onion
3. Dice the carrots
4. Dice the pepper
5. Crush or finely chop the garlic
6. Finely chop the chilli(s) - Note, last time we made this we used 2 Sainsburys 'mixed chillis' Heat rating 2 out of 5, leaving the seeds in, and it carried a lovely heat without being overwhelming
7. Zest half of a lime
8. Juice a whole lime (obvs, the same lime used above..)
9. Place fish into a bowl.
10. Add salt.
11. Add lime zest
12. Add lime juice
13. Massage fish lightly to coat all the pieces well.
14. Set fish aside.