Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

Total Time
Prep 10 mins
Cook 10 mins

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!

Ingredients Nutrition

  • 29.58 ml butter
  • 1 medium onion, chopped very very finely
  • 1 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
  • 7.39-14.79 ml scotch bonnet chili sauce
  • 1 large egg yolk, mixed with
  • 14.79 ml cornflour (cornstarch)
  • 59.16 ml chopped coriander (cilantro)
  • 1.23 ml salt
  • 1.23 ml pepper
  • 1 lime, quartered, to serve (I think this is essential)


  1. fry the onions and green pepper in the butter until softened.
  2. add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
  3. cook for 5 minutes or until the fish is just cooked through.
  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. add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
  6. Serve over white rice with wedges of lime to squeeze over.