Instructions

• Heat the olive oil in a large pot over a medium-high heat. Add the red and green bell peppers and onion, season with salt and pepper and sauté around 4-5 minutes.
• Add the curry powder and cook for 1 more minute, stirring constantly. Now add in the garlic and ginger and cook until fragrant, about 30 seconds.
• Place the cod fillets on top of the cooked vegetables, or nestle them into the vegetables, and pour over the coconut milk.
• Cover the pot with a lid and bring to a boil before turning the heat to low and simmering gently for 20 minutes, or until the fish is cooked through.
• Taste the sauce and if necessary, season with a little more salt and pepper. Squeeze in the lime juice, garnish with sliced green onions and cilantro. Serve immediately.