white fish filets, cubed
medium onion, chopped
medium tomatoes, chopped
ARVINDA’S BRAZILIAN BEACH
coconut milk, canned
red chili, thinly sliced
salt, or to taste
Finely chopped fresh cilantro, to garnish
In a large pot or pan, heat the oil on medium. Add onion and cook until fragrant and translucent. Add the tomatoes and cook for a couple of minutes.
Add ARVINDA’S BRAZILIAN BEACH and cook for a minute until it becomes fragrant. Stir in the coconut milk to create a sauce. Add the bell pepper and simmer for a couple of minutes.
Gently fold in the fish and simmer for a few minutes until cooked.
Garnish with cilantro and serve with long-grain rice.