Jamaican Chilli Coconut Fish And Prawn (shrimp) Stew

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 medium onion, chopped very very finely
• 1/2 green pepper, chopped very very finely (must be green)
• 4 large fish fillets, cut into chunks
• 200 g small shrimp, chopped (shrimp)
• 75 g coconut cream, grated
• 1/2-1 tablespoon scotch bonnet chili sauce
• 1 large egg yolk, mixed with
• 1 tablespoon cornflour (cornstarch)
• 4 tablespoons chopped coriander (cilantro)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lime, quartered, to serve (i think this is essential)

Recipe

• 1 fry the onions and green pepper in the butter until softened.
• 2 add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
• 3 cook for 5 minutes or until the fish is just cooked through.
• 4 add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
• 5 add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
• 6 serve over rice with wedges of lime to squeeze over.