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The Kitchen - run down Jamaica
00DifficultyBeginner
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Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins
 500g mackerel and other small fish
 900ml coconut milk
 1 ui, grated
 1 clove of garlic, squeezed
 2 green peppers, seeded and finely chopped
 1 fresh red chilli, and chopped
 3 tomatoes, peeled and finely chopped
 2 teaspoons chopped thyme
 2 teaspoons chopped chives
 1 tablespoon malt vinegar
 salt and freshly ground black pepper
 lime juice
1

Make the scale of mackerel (some) clean and remove the bones and filleting them.

2

Put them in a bowl and pour the lime juice over the top. Put aside in a cool place.

3

Pour the coconut milk into a deep, heavy skillet.

4

Bring the coconut milk to a boil and continue to boil for about 15 minutes, until the fat.

5

Add onion, garlic, green peppers and chili and cook gently ca. 5 minutes until the onion is soft but not brown.

6

Add tomatoes, thyme, chives and vinegar and stir well.

7

Let cook gently over a low heat 10 minutes.

8

Season.

9

Add the marinated mackerel fillets and lime juice, and continue cooking is gently cooked the fish and tender.

10

Serve with fried banana.

CategoryCooking

Ingredients

 500g mackerel and other small fish
 900ml coconut milk
 1 ui, grated
 1 clove of garlic, squeezed
 2 green peppers, seeded and finely chopped
 1 fresh red chilli, and chopped
 3 tomatoes, peeled and finely chopped
 2 teaspoons chopped thyme
 2 teaspoons chopped chives
 1 tablespoon malt vinegar
 salt and freshly ground black pepper
 lime juice
run down Jamaica
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