Preparation Time: 10 minutes
Cooking Time: 35 minutes
- 1 Stalk escallion
- 1 Medium onion
- 4 Cloves garlic
- 1 Sprig thyme
- 2 Tablespoons Grace Vegetable Oil
- 1 Tablespoon grace caribbean traditions curry powder
- 1 Can grace coconut milk
- 1 Whole scotch bonnet pepper
- 2 Cans grace mackerel in brine
- 4 pimento berries
METHOD / DIRECTIONS:
Chop seasonings except the scotch bonnet pepper and set aside.
Heat GRACE VEGETABLE OIL, in a saucepan add seasonings and sauté. Add GRACE CARIBBEAN TRADITIONS CURRY POWDER and stir well.
Stir in GRACE COCONUT MILK, add whole scotch bonnet pepper and allow to boil for 30 minutes.
Drain GRACE MACKEREL IN BRINE and add to reduced coconut sauce.
Stir in pimento berries.
Annatto may be substituted for curry powder.
Serve with slices of boiled yam and fingers of boiled green bananas