Ingredients (Serves 6):
680g (1lb 8oz) red snapper fillets, skinned and cubed
1 x 15ml spoon (1 tablespoon) sunflower oil
1 large onion, sliced
2 cloves garlic, crushed
0.5 x 5ml spoon (half a teaspoon) cayenne pepper
0.5 x 5ml spoon (half a teaspoon) dried crushed chillies
1 green pepper, deseeded and sliced
1 x 400g can chopped tomatoes
salt and black pepper
1 x 200g (7oz) block creamed coconut, dissolved in 300ml (10fl oz) boiling water
NUTRITIONAL VALUES PER PORTION (APPROX)
240 Kilocalories; 25g Protein; 14g Fat; 6g Carbohydrate; 1g Fibre.
Heat the oil in a large flameproof casserole dish. Cook the onion, garlic, cayenne, chillies, and green pepper for 1-2 minutes. Add the tomatoes, salt and pepper to taste and cook for a further 2-3 minutes.
Increase the heat and gradually add the coconut milk, stirring all the time. Add the fish and simmer for about 6-8 minutes. Serve with rice or pasta or as a filling for jacket potatoes.
Credit: Recipe and image courtesy of Seafish www.seafish.org