STEP 1: Clean and cut Kote fish into desired pieces. Season lightly with salt and set aside.
STEP 2: In a large pot or deep skillet, heat coconut oil over medium heat. Add chopped onion and
sauté until softened, about 3–5 minutes. Add minced garlic, grated ginger, and minced scotch bonnet
peppers (if using). Sauté for another 2 minutes until fragrant.
STEP 3: Stir in curry powder, ground cumin, and turmeric powder. Cook for 1–2 minutes, stirring constantly, until very fragrant.
STEP 4: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer, stirring to combine all spices.
STEP 5: Add sliced bell peppers and carrots (if using). Gently place the Kote fish pieces into the simmering sauce,
ensuring the fish is mostly submerged.
STEP 6: Reduce heat to low, cover the pot, and let it simmer for 15–20 minutes, or until the fish is cooked through and
the vegetables are tender-crisp. Avoid over-stirring to prevent the fish from breaking apart.
STEP 7: Stir in chopped spinach or kale and cook for another 2–3 minutes until wilted.
STEP 8: Taste and adjust salt as needed. Garnish with fresh cilantro or scent leaves before serving.