Indian·gluten-free·medium

Rice and Peas with Coconut Curry Mackerel

Name: Rice and Peas with Coconut Curry Mackerel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2.0 cups coconut milk; 1.0 tablespoon corn starch; 2.0 tablespoons curry powder; 1.0 clove garlic; 4.0 servings seasoning cubes; 1.0 medium piece mackerel; 0.5 bulb of onion; 0.5 cup kidney beans; 1.0 cup rice; 3.0 scotch bonnet peppers

Alright, folks, let's talk about my Rice and Peas with Coconut Curry Mackerel recipe. It's a real flavor explosion in your mouth! Ingredients: - 1 can of coconut milk - 1 tablespoon of corn starch - 1 tablespoon of curry powder - 2 cloves of garlic, minced - 2 seasoning cubes - 1 can of mackerel - 1 bulb of onion, chopped - 1 can of kidney beans - 1 cup of rice - 2 scotch bonnet peppers Instructions: 1. Follow the full recipe on the source website (I won't give you the whole shebang here!). Now, let me share a little personal anecdote with you. Once, in my haste, I mistook sugar for salt in this recipe. Let's just say it was a sweet and savory disaster! Always double-check your ingredients, folks. Here's a unique tip for you: To add an extra kick to this dish, try roasting the scotch bonnet peppers before adding them to the curry. It'll take the flavor to a whole new level! So, go ahead, give this recipe a try. It's as comforting as a warm hug on a cold day, I promise!

45 min(prep 15 + cook 30)

4 servings

450 kcal

4.7

Ingredients

coconut milk2.0 cups
corn starch1.0 tablespoon
curry powder2.0 tablespoons
garlic1.0 clove
seasoning cubes4.0 servings
mackerel1.0 medium piece
bulb of onion0.5
kidney beans0.5 cup
rice1.0 cup
scotch bonnet peppers3.0

Nutrition

450 kcalper serving

Protein25g23%

Carbs50g46%

Fat20g19%

Fiber8g7%

Sugar5g5%

Directions

1
Rinse the rice and kidney beans, then soak the beans in water for at least 2 hours or overnight.
2
Drain the beans, place in a pot with 2 cups of water, and bring to a boil. Reduce heat and simmer for 45 minutes until tender.
3
While beans cook, chop the onion, mince the garlic, and slice the scotch bonnet peppers. Cut the mackerel into serving pieces.
4
In a large pan, heat 1 tablespoon of oil over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
5
Add the curry powder and seasoning cubes, stirring for 1 minute. Pour in the coconut milk and bring to a gentle simmer.
6
Dissolve the corn starch in 2 tablespoons of water and stir into the coconut mixture to thicken slightly.
7
Add the mackerel pieces and scotch bonnet peppers to the pan. Simmer gently for 10-12 minutes until fish is cooked through.
8
In a separate pot, combine the cooked beans, rice, and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
9
Serve the rice and peas alongside the coconut curry mackerel, spooning extra sauce over the top.

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