Rice and Peas with Coconut Curry Mackerel

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

Instructions

1. 1

   Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute.

2. 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. 3

   Serve with the rice and peas