Ingrédients:

  • 600g cabillaud (cod) fillets, skinless, cut into 4 cm pieces
  • 1 lime, juiced
  • 1/2 tsp sel (salt)
  • 1/4 tsp poivre noir moulu (ground black pepper)
  • 2 tbsp huile végétale (vegetable oil)
  • 1 oignon (onion), finely chopped
  • 2 gousses d'ail (garlic cloves), minced
  • 1 poivron rouge (red bell pepper), seeded and chopped
  • 1 piment végétarien (scotch bonnet pepper, seeded and finely minced)
  • 2 tbsp poudre de colombo (Colombo powder)
  • 1 tsp gingembre moulu (ground ginger)
  • 1/2 tsp curcuma moulu (ground turmeric)
  • 400ml lait de coco (coconut milk)
  • 200ml bouillon de légumes (vegetable broth)
  • 200g tomates concassées (crushed tomatoes)
  • 1 branche de thym frais (fresh thyme sprig)
  • 1 feuille de laurier (bay leaf)
  • Sel et poivre au goût (salt and pepper to taste)
  • Riz blanc cuit (cooked white rice)
  • Coriandre fraîche (fresh coriander), chopped, for garnish

Instructions:

  1. In a bowl, combine cod pieces with lime juice, salt, and pepper. Set aside for 15 minutes.
  2. Heat oil in a large pan over medium heat. Add onion, garlic, bell pepper, and Scotch bonnet. Sauté until softened.
  3. Add Colombo powder, ginger, and turmeric to the pan. Cook for 1 minute, stirring constantly.
  4. Pour in coconut milk, vegetable broth, and crushed tomatoes. Add thyme and bay leaf. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Gently add the marinated cod to the sauce. Cover and simmer for 5-7 minutes, or until the cod is cooked through and flakes easily with a fork.
  7. Remove thyme and bay leaf. Season with salt and pepper to taste. Serve hot over white rice, garnished with fresh coriander.