Indian · lunch

Rice and Peas with Coconut Curry Mackerel

Name: Rice and Peas with Coconut Curry Mackerel
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups of coconut milk; 1 tablespoon of corn starch; 2 tablespoons of curry powder; 1 clove of garlic (chopped); Seasoning cubes; 1 medium piece of Mackerel (chopped in 4 pieces); 1/2 bulb of onion; 1/2 cup of red kidney beans; 1 cup of Rice; 3 scotch bonnet peppers

“Rice and Peas with Coconut Curry Mackerel could be just the gluten free and dairy free recipe you've been looking for. For $2.44 per serving, you get a main course that serves 4. One serving contains 625 calories, 31g of protein, and 34g of fat. This recipe from Afrolems has 26 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have coconut milk, corn starch, garlic, and a few other ingredients on hand, you can make it. A couple people really liked this Indian dish. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. Similar recipes are Rice and Peas with Coconut Curry Mackerel, Coconut Chicken Curry with Snow Peas and Rice, and Black Eyed Peas Curry (With Coconut) (Lobia Curry).”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Coconut milk2 cups
Corn starch1 tbsp
Curry powder2 tbsp
Garlicchopped1 clove
Seasoning cubes4 servings
Mackerelmedium, chopped in 4 pieces1 medium piece
Bulb of onion½
Kidney beans½ cup
Rice1 cup
Scotch bonnet peppers3

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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