Wash and clean the fish with water and lime juice. Season the fish with salt, black pepper and cayenne pepper. Cover and leave in a fresh place or inside the refrigerator for 30 minutes. Slice the carrots and the onion and cut the tomatoes into quarters. Cut the chilies and the bell pepper into strips. Cut the celery and finely chop the parsley and the garlic. Set aside. Heat the oil in a frying pan. Cover the fish with flour and fry until both sides are golden-brown in colour. Remove and put over paper towel. Remove the oil from the frying pan and leave only two table spoons of oil. Add the rest of the ingredients and stir for 2-3 minutes. Add the turmeric, the coconut cream, ¼ cup of water and salt. Cover and simmer for 2-3 minutes. Add salt and pepper to taste. Add the fish, cover the frying pan and cook for 2-3 more minutes. Serve in a plate decorated with lime slices.


1 kg de local fresh fish (tuna, red porgy
or dolphin fish)
2 limes
2 medium carrots
2 firm ripe tomatoes
2 chilies
1 red bell pepper
2 stalks of celery
1 tsp. of turmeric
2 sprigs of parsley
1 onion
4 garlic cloves
1 cup of coconut cream
2 tsps. of salt
1 tsp. of black pepper and cayenne pepper
1 cup of coconut oil
½ cup of flour
Salt and pepper to taste