Rice and Peas with Coconut Curry Mackerel

Rice and Peas with Coconut Curry Mackerel

Rice and Peas with Coconut Curry Mackerel

By afrolems.com
45 minutes

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Details
  • Servings:   4
  • Calories:   626
  • Protein:   31g
  •  
  • Fiber:   4g
  • Sugar:   2g
  • Carb Total:   48g
  •  
  • Saturated:   25g
  • Fat Total:   34g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   22 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 cups of coconut milk
  • 1 tablespoon of corn starch
  • 2 tablespoons of curry powder
  • 1 clove of garlic (chopped)
  • Seasoning cubes
  • 1 medium piece of Mackerel (chopped in 4 pieces)
  • 1/2 bulb of onion
  • 1/2 cup of red kidney beans
  • 1 cup of Rice
  • 3 scotch bonnet peppers
Instructions

Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute.

Pour in your rice and peas in the boiling coconut milk and pour 2 cups of water and leave to boil till the rice and peas are soft on low heat.In a separate pot, season and bring the mackerel to boil in the rest of the coconut milk, curry powder and some water.Toss in the chopped onion, scotch bonnet peppers and garlic and allow to simmer on medium heat.Once the fish is cooked, add the corn starch to thicken the sauce and allow to simmer for 4 minutes on low heat.

Serve with the rice and peas

View original preparation instructions

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