Step 1

In bowl, marinate the clean fish and shrimp with a squeeze of lemon juice, some salt and black pepper.

Step 2

Heat up the palm oil in a large skillet.

Step 3

Toss in the chopped onion and garlic, fry for about 1-2 minutes until fragrant.

Step 4

Go in with the red bell peppers, tomatoes, tomato paste and chilis. Cover and let this cook for 7 minutes.

Step 5

Season with salt, bouillon, paprika and black pepper. Keep frying for another 3 minutes. If you have fish broth, add it in here and let it reduce for a few minutes before you move on to the next step.

Step 6

Pour in the coconut milk and let it cook slowly on medium heat for 15 minutes until it starts to thicken nicely.

Step 7

Add in the marinated fish and shrimp, let this cook in the coconut sauce for 5-7 mins.

Step 8

Garnish with some chopped cilantro and if you like a little more tanginess, fresh lemon juice.