| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy, Seafood | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 1 | Breadfruit | |
| 50 | g | Butter |
| 50 | g | Smoked bacon cut into strips |
| 6 | Spring onions; sliced | |
| 1 | tb | Curry powder |
| 2 | Tomatoes; chopped | |
| 1 | Sprig thyme | |
| 1/2 | Scotch bonnet; chopped | |
| 1 | dl | Coconut cream |
| 2 | dl | Coconut milk |
| 600 | g | Jack fish cut into cubes; all bone and skin |
| ; removed | ||
| Salt and pepper |
INSTRUCTIONS
Bake the breadfruit at 180C in the oven until soft. Test with a needle. Cut off a thin slice from the bottom so it stands straight. Take off a 4cm slice from the top and remove the core. Keep warm. Add a little butter to the pan. Add the bacon and fry gently until crisp. Add the spring onions and Scotch bonnet and sweat for a further minute. Add the fish and season with salt and pepper. Dust with the curry powder. Add the coconut cream, coconut milk and tomatoes. Simmer gently until the fish is cooked. Adjust seasoning. Fill the hot breadfruits. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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