Rice and Peas with Coconut Curry Mackerel

The recipe Rice and Peas with Coconut Curry Mackerel is ready in about 45 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of Indian food. This main course has 624 calories, 31g of protein, and 34g of fat per serving. This recipe serves 4 and costs $2.42 per serving. It is brought to you by Afrolems. Head to the store and pick up garlic, onion, scotch bonnet chili peppers, and a few other things to make it today. 26 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Similar recipes include Coconut Chicken Curry with Snow Peas and Rice, Coconut Chicken Curry with Snow Peas and Rice, and Black Eyed Peas Curry (With Coconut) (Lobia Curry).

Servings: 4

 

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

Equipment:

pot

Cooking instruction summary:

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

 

Step by step:


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


Nutrition Information:

Quickview
624k Calories
30g Protein
33g Total Fat
50g Carbs
53% Health Score
Limit These
Calories
624k
31%

Fat
33g
52%

  Saturated Fat
24g
150%

Carbohydrates
50g
17%

  Sugar
1g
1%

Cholesterol
52mg
18%

Sodium
117mg
5%

Get Enough Of These
Protein
30g
62%

Manganese
1mg
83%

Vitamin B12
4µg
83%

Selenium
49µg
70%

Vitamin D
10µg
68%

Vitamin B3
11mg
56%

Iron
7mg
39%

Phosphorus
352mg
35%

Vitamin B2
0.53mg
31%

Vitamin B6
0.6mg
30%

Magnesium
116mg
29%

Copper
0.56mg
28%

Potassium
941mg
27%

Vitamin C
16mg
19%

Vitamin B1
0.24mg
16%

Zinc
2mg
15%

Folate
59µg
15%

Fiber
3g
14%

Vitamin E
1mg
13%

Vitamin B5
1mg
11%

Calcium
85mg
9%

Vitamin K
6µg
6%

Vitamin A
171IU
3%

covered percent of daily need
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