Coconut Run Down

Ingredients

2 tins of coconut milk

1 kg pickled mackerel or shad

2 onions, chopped

1 clove garlic, chopped

3 stalks spring onion, chopped

3 tomatoes, chopped

1 hot pepper, Scotch bonnet 

2 - 3 sprigs thyme

Preparation

1. Soak the mackerel or shad in water for at least 3 hours to remove excess salt, remove as many bones as possible.

2. Boil the coconut milk rapidly in a heavy frying pan until it is reduced to oil and coconut separated.   

3. Add the fish, cover and cook for 10 minutes on a medium heat.

4. Stir in the onion, garlic, spring onions, tomatoes, hot pepper and thyme.   Lower the heat and simmer for a further 10 minutes.

5. Serve with boiled green bananas and dumplings.