- In a saucepan, soften the onion over medium heat in 45 ml (3 tablespoons) of oil, until translucent. Season with salt. Add the garlic, tomato paste, and spices and cook for about 2 minutes, stirring constantly.
- Deglaze with the chicken broth and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Set aside.
- In a large non-stick skillet over high heat, sauté the bell pepper in the remaining oil and add to the sauce. Set aside.
- In the same skillet, brown the fish. Add oil, if needed. Season with salt and pepper. Add it to the reserved sauce. Toss to combine and heat through. Adjust the seasoning. Serve over basmati rice.