3 800g Blue grenadier or any firm flesh white fish (remove skin and cut in 4cm cubes)

1 Juice lime

1 tsp flaky salt

2 tbsp coconut oil (dendê oil or red palm oil if you find it)

1 tbsp anatto seeds (optional)

2 garlic cloves minced

1 brown onion julienned

1 red PEPPERS / capsicum julienned

1 green PEPPERS / capsicum julienned

1 red long chili sliced (leave off if you want it mild)

250 g cherry tomatoes cut in half

400 ml coconut milk

Half bunch of CILANTRO / coriander (stalks finely chopped separate the leaves and finely chop them)

1 tsp salt (adjust to taste)

Pepper to taste

to garnish

CILANTRO / Coriander sprigs

red long chili slices

lime juice