Begin by heating a splash of oil in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking for about 3-4 minutes until the onion becomes translucent and fragrant.

Next, toss in the diced bell peppers of your choice. Continue to cook for an additional 4-5 minutes, until the peppers soften.

Sprinkle in the paprika and cumin, mixing well to bloom the spices for about 1 minute. Add the chopped tomatoes, stirring to combine.

Carefully pour in the coconut milk and bring the mixture to a gentle simmer. Maintain a low simmer for 5-7 minutes.

Gently place the fish fillets into the simmering stew, covering the pot and letting them cook for 8-10 minutes.

Remove the pot from heat and sprinkle in chopped cilantro and fresh lime juice, stirring gently.

Prepare the jasmine rice according to package instructions in a separate pot with water.