Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

"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!"
photo by robd16 photo by robd16
photo by robd16
Ready In:


  • 2 tablespoons butter
  • 12 medium onion, chopped very very finely
  • 12 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
  • 12 - 1 tablespoon scotch bonnet chili sauce
  • 1 large egg yolk, mixed with
  • 1 tablespoon cornflour (cornstarch)
  • 4 tablespoons chopped coriander (cilantro)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 lime, quartered, to serve (I think this is essential)


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

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