Rice and Peas with Coconut Curry Mackerel
The recipe Rice and Peas with Coconut Curry Mackerel is ready in about 45 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of Indian food. This main course has 624 calories, 31g of protein, and 34g of fat per serving. This recipe serves 4 and costs $2.42 per serving. It is brought to you by Afrolems. Head to the store and pick up garlic, onion, scotch bonnet chili peppers, and a few other things to make it today. 26 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Similar recipes include Coconut Chicken Curry with Snow Peas and Rice, Coconut Chicken Curry with Snow Peas and Rice, and Black Eyed Peas Curry (With Coconut) (Lobia Curry).
Servings: 4
Ingredients:
2 cups of coconut milk
1 tablespoon of corn starch
2 tablespoons of curry powder
1 clove of garlic (chopped)
Seasoning cubes
1 medium piece of Mackerel (chopped in 4 pieces)
1/2 bulb of onion
1/2 cup of red kidney beans
1 cup of Rice
3 scotch bonnet peppers
Equipment:
pot
Cooking instruction summary:
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
Step by step:
1. Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute.
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.
3. Serve with the rice and peas
Nutrition Information:
covered percent of daily need
