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    You are in: Home / Recipes / Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew Recipe
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    Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

    Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew. Photo by robd16

    1/1 Photo of Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    robd16's Note:

    When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!

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    Units: US | Metric

    • 2 tablespoons butter
    • 1/2 medium onion, chopped very very finely
    • 1/2 green pepper, chopped very very finely (must be green)
    • 4 large white fish fillets, cut into chunks
    • 200 g small shrimp, chopped (shrimp)
    • 75 g coconut cream, grated
    • 1/2-1 tablespoon scotch bonnet chili sauce
    • 1 large egg yolk, mixed with
    • 1 tablespoon cornflour (cornstarch)
    • 4 tablespoons chopped coriander (cilantro)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 lime, quartered, to serve (I think this is essential)


    1. 1
      fry the onions and green pepper in the butter until softened.
    2. 2
      add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
    3. 3
      cook for 5 minutes or until the fish is just cooked through.
    4. 4
      add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
    5. 5
      add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
    6. 6
      Serve over white rice with wedges of lime to squeeze over.

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    Nutritional Facts for Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.5
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 7.4 g
    Cholesterol 205.3 mg
    Sodium 368.3 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 1.5 g
    Sugars 2.6 g
    Protein 28.7 g

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