The Kitchen - run down Jamaica

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

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

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

Pour the coconut milk into a deep, heavy skillet.

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

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

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

Let cook gently over a low heat 10 minutes.

Season.

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

Serve with fried banana.

run down Jamaica