Rice and Peas with Coconut Curry Mackerel

Name: Rice and Peas with Coconut Curry Mackerel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Coconut Milk (2 cups of coconut milk); 1 tbsp Corn (1 tablespoon of corn starch); 2 tbsp Curry Powder (2 tablespoons of curry powder); 1 clove Garlic (1 clove of garlic (chopped)); 0 pieces Seasoning Rub (Seasoning cubes); 1 piece Mackerel (1 medium piece of Mackerel (chopped in 4 pieces)); ½ piece Yellow Onion (1/2 bulb of onion); ½ cup Red Kidney Beans (1/2 cup of red kidney beans); 1 cup Basmati Rice (1 cup of Rice); 3 pieces Scotch Bonnet Pepper (3 scotch bonnet peppers)

40 minIndian

Servings4

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Gluten Free
Dairy Free
Pescatarian

Steps

1Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute.
2Pour 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.
3Serve with the rice and peas