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In a large pot, heat the coconut oil over medium heat. Fry the chopped onion until translucent, about 2 minutes. Blend the garlic, ginger, chili pepper and tomatoes. If you do not have a food processor, you can also finely chop the ingredients. Add the spices to the pot and fry for half a minute. Add the blended garlic, ginger, chili and tomatoes and fry for another 3 minutes. Add the coconut milk and bring to a boil, about 5 minutes. Chop the fish into bite-sized chunks. Add them to the pot and let simmer until the fish is just cooked, about 3 minutes. Stir in the lime juice and most of the cilantro. Season to taste. Serve topped with the remaining cilantro. Enjoy by itself, with rice or, for a low-carb option, with cauliflower rice.
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