Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

READY IN: 20mins


  • 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.