Redfish and Shrimp Curry
Trim the cauliflower, rinse and divide into florets. Rinse, trim and chop the snow peas. Cook the cauliflower in salted water for about 5 minutes, and add the snow peas during the last minute. Drain the cauliflower florets and snow peas, rinse with cold water and let drain. Rinse the bell pepper, cut in half, remove seeds and ribs, and finely chop.
Peel the onion and dice.
For the curry, heat oil in a large pot and saute the onion. Stir in the turmeric, cumin and ground chile pepper. Pour in the vegetable broth and coconut milk, and bring to a boil. Add the cauliflower florets, snow peas and bell pepper, and cook for 4-5 minutes. Season with salt, pepper and lime juice.
Rinse the redfish fillet, pat dry and cut into cubes. Add redfish fillet and shrimps to the curry and simmer for 4-5 minutes until done. Season with salt and pepper and serve sprinkled with cilantro leaves.