Bwiro-jaļ (fish stew in coconut milk)

Instructions

1. Cut the fish into large pieces, season them lightly with salt and set aside.
2. Thinly slice the onions, chop the garlic and chilli, and dice the tomato.
3. Heat the coconut oil in a saucepan over medium heat and fry the onions for 5 minutes until translucent.
4. Add the garlic, chilli, turmeric and tomato and cook for 2 minutes, stirring.
5. Pour in the coconut milk and water, bring to a gentle simmer, then add the fish and cook for 10 to 12 minutes over low heat, without boiling hard.
6. Adjust the seasoning with salt and pepper, add a squeeze of lime and serve with rice.