½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish
In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.
Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.
Add fish and cook on low heat until ready.
Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.