This Tomato Mackerel with Green Banana and Plantain recipe is an old school Caribbean favourite!
INGREDIENTS:
- 600g Grace Classic Mackerel in Tomato Sauce (Buy Now)
- 200ml Grace Coconut Milk (Buy Now)
- 1tsp Grace Curry Powder (Buy Now)
- 1tsp Grace All Purpose Seasoning (Buy Now)
- 1tsp Ocho Rios All Spice Pimento (Buy Now)
- 2tbsp. Grace coconut oil
- ½ red bell pepper julienne
- ½ Green bell pepper julienne
- 1 scotch bonnet pepper sliced
- 1 onion sliced
- 1 spring onion sliced
- 1 green banana
- 1 avocado
- 2-4 Plantains
DIRECTIONS:
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Add 1 litre of water to a saucepan then bring to a boil. Then cut the ends of the green banana and score a line down the middle. Then add to pot and boil for 20 minutes on medium to high heat.
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While the green bananas are boiling you’ll need a frying pan with some coconut oil on a medium heat, and add some onions bell peppers and scotch bonnet, turn the heat up and cook down until soft. Then add coconut milk and create a thick paste, then season with salt, black pepper all purpose, pimento, dried thyme and curry powder.
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While the green bananas are boiling you’ll need a frying pan with some coconut oil on a medium heat, and add some onions bell peppers and scotch bonnet, turn the heat up and cook down until soft. Then add coconut milk and create a thick paste, then season with salt, black pepper all purpose, pimento, dried thyme and curry powder.
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Now add tinned mackerel, then break up and cook down for 5-7 minutes Carefully remove green banana from pot with tongs and peel the skin off then let it cool down. Fry plantains in shallow oil until golden brown. Serve with avocado.
- Enjoy