As we officially enter autumn, warm up with this mild creamy coconut curry with peppers, garlic and fresh tomatoes. Inspired by the Bahia Mocqueca dish on the menu at Las Iguanas, serve with chunky sweet plantain and rice, with with spicy aji & toasted coconut farofa to sprinkle. A deliciously comforting dish for colder days.
Note: This dish is better made with firm white fish like mullet or sea bass and/or whole prawns
- 2kg fish steaks
- 2 limes, halved
- 2 garlic cloves, crushes
- Salt & freshly ground black pepper
- 4 tbsp palm oil
- 2 tbsp olive oil
- 2 medium onions, thinly sliced
- 400g tomatoes, thinly sliced
- 50g coriander, roughly chopped
- 400ml coconut milk
- 3 Habanero peppers, crushed (optional)
- Place the fish in a bowl and squeeze over the lime juice, add the garlic and seasoning, mix together and leave for an hour to marinate.
- Place the palm and olive oils in a pan and heat. Add the onions, half of the peppers, half of the coriander and half of the tomatoes, and cook until softened but without colouring. Then add the coconut milk and bring to a gentle simmer.
- Add the fish and then top with the remaining tomatoes, peppers and coriander (throw in the crushed habaneros at this stage if required). Cover with a lid and cook for approximately 10-15 minutes.
- Season to taste and serve with red palm farofa, beans cooked in coconut milk and white rice. If not using the habaneros, serve with hot chilli oil on the side.
Recipe from Las Iguanas