Rice and Peas with Coconut Curry Mackerel

The internet has been buzzing recently about Jamie Olivers version of Jollof rice and all I can say is as long as recipes are available, they are left to individual interpretation. My dish today is an interpretation of the popular Jamaican rice and peas dish. I have gone to several Jerk chicken spots and their rice and peas have very tiny variations but variations nonetheless. I decided to put my own spin on things in this recipe. Hope you enjoy it

Ingredients

1 cup of Rice

1/2 cup of red kidney beans

2 cups of coconut milk

1 medium piece of Mackerel (chopped in 4 pieces)

3 scotch bonnet peppers

1 tablespoon of corn starch

Seasoning cubes

2 tablespoons of curry powder

1/2 bulb of onion

1 clove of garlic (chopped)

 

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