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Cinnamon coconut fish stew curry

Cinnamon coconut fish stew curry

5 from 3 reviews

Paleo, seafood, dairy free,

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Ingredients

Instructions

  1. Heat a generous amount of coconut oil in a large, heavy duty pan over a high heat.
  2. Proceed to add the curry leaves along with the onions, garlic, scotch bonnet and ginger.
  3. Reduce the heat to low and cook for 7 minutes, until the onions are soft, translucent and darkened.
  4. Sprinkle the remaining spices into the pan, stir and cook for another 2 minutes.
  5. Mix the tapioca with the coconut milk until it has completely dissolved.
  6. Pour the coconut milk into the onion/spice mixture and bring to a rolling boil.
  7. Finally add the fish so a 3/4 of the meat is submerged in coconut milk, then reduce the heat to low and taste for salt accordingly.
  8. Cover the pan with the lid and simmer for 20 minutes checking the pan periodically for adequate liquid levels. The coconut sauce will have thicken gradually over time.
  9. Finally add the callaloo and mixed bell peppers 5 minutes before the stew is done so they don’t absorb too much of the liquid.
  10. Serve accordingly