Rice and Peas with Coconut Curry Mackerel
Rice and Peas with Coconut Curry Mackerel could be just the gluten free and dairy free recipe you've been looking for. For $2.44 per serving, you get a main course that serves 4. One serving contains…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute.
Step 2
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.
Step 3
Serve with the rice and peas
afrolems.com · Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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