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Baked Breadfruit Filled With Jack Fish

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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 T Curry powder
2 Tomatoes, chopped
1 Sprig thyme
1/2 Scotch bonnet, chopped
1 Coconut cream
2 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2474
Calories From Fat: 559
Total Fat: 63.3g
Cholesterol: 359.5mg
Sodium: 2933.4mg
Potassium: 3286.4mg
Carbohydrates: 289.5g
Fiber: 21.1g
Sugar: 23.2g
Protein: 180.5g


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