I went to make this only to find that the link to the recipe was missing. So, I brought Microsoft CoPilot in to help me and it was delicious!
Tender Fish in a Spicy Tomato & Coconut Milk Sauce
(Reconstructed recipe using all your ingredients)
Ingredients
1 lime
500 g white fish (cod, snapper, basa, tilapia, etc.)
1 tsp salt
1 onion, diced
4 cloves garlic, minced
½ jalapeño pepper, finely chopped
Black pepper, to taste
1 carrot, grated or finely diced
2 tomatoes, chopped
2 tbsp olive oil
1 tbsp tomato paste
1 tsp cumin
2 tsp paprika
250 ml chicken broth
400 ml coconut milk
Herbs to finish (coriander, parsley, basil — whatever you bought)
Method
1. Prepare the fish
Squeeze half the lime over the fish.
Season with salt and a little black pepper.
Set aside to marinate while you prep the sauce.
2. Build the base
Heat olive oil in a large pan over medium heat.
Add the onion and cook 3–4 minutes until softened.
Add the garlic and jalapeño, cooking 1 minute until fragrant.
Add the carrot and cook for another 2 minutes.
3. Add tomatoes and spices
Stir in the chopped tomatoes and cook until they start breaking down (3–5 minutes).
Add the tomato paste, cumin, and paprika.
Cook for 1 minute to toast the spices.
4. Create the sauce
Pour in the chicken broth, stir well, and bring to a gentle simmer.
Add the coconut milk and mix until the sauce is smooth.
Simmer 5 minutes to meld flavours.
5. Cook the fish
Place the fish pieces gently into the sauce.
Cover and simmer on low heat for 10–12 minutes, or until the fish is tender and flakes easily.
6. Finish
Squeeze the remaining lime into the sauce.
Taste and adjust seasoning (salt, pepper, extra paprika if you want more heat).
Scatter fresh herbs over the top.
Serving suggestions
Serve with rice, couscous, crusty bread, or over steamed vegetables.
Leftovers taste even better the next day.
