Rice and peas with coconut curry mackerel

Name: Rice and peas with coconut curry mackerel
Total time: 45 min
Yield: 4 servings
Ingredients: 452 ml coconut milk; 1 Tbsp cornstarch; 2 Tbsps madras curry powder; 1 clove garlic; 4 servings diced ham; 1 medium piece mackerel; 0.5 onion; 88.5 g red kidney beans; 185 g rice; 3 scotch bonnet chili

Rice and Peas with Coconut Curry Mackerel is a flavorful gluten-free and dairy-free dish, perfect for a main course. It is rich in vitamins and minerals, such as coconut milk and garlic. This dish is ideal for a cozy dinner at home or a special occasion.

Ingredients

coconut milk

452 ml

cornstarch

1 Tbsp

madras curry powder

2 Tbsps

garlic

1 clove

diced ham

4 servings

mackerel

1 medium piece

onion

0.5

red kidney beans

88.5 g

rice

185 g

scotch bonnet chili

Method

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

Nutrition:

628 kcal

Carbs

51 g

Fat

33 g

Protein

31 g

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