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Season fish cut in small bite sized pieces and shrimp with freshly ground pepper and salt in a bowl.
Heat 2 TBS of coconut oil in a large skillet over high heat. Add fish and shrimp and cook until cooked and just a little golden brown on the edges. When cooked, remove fish and shrimp from the skillet and set aside on a plate.
Reduce the heat to medium high and on a remaining oil add onion and cook until onion translucent and golden brown, add capsicum cut in small slices and minced garlic and cook until capsicum start to get grown color on the edges. It will take 1 or 2 minutes.
Add crushed tomato, coconut milk and broth or water. Stir well, add spices, salt and pepper, stir and bring it to simmer. Cook for 10 - 15 minutes.
After 10 to 15 minutes return fish and shrimp and cook for 2 to 3 minutes.
Add lime juice, stir and serve.
Garnish with crushed chili and cilantro leaves.