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Run Down Recipe

RUN DOWN RECIPE – JAMAICA

Ingredients

  • 1 lbs/500g mackerel or other small fish
  • 900ml/ 1 1/2pints coconut milk
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 2 green peppers, seeded and chopped
  • 1 fresh red chilli, and finely chopped
  • 3 tomatoes, skinned and chopped
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped chives
  • 1 tablespoon malt vinegar
  • salt and freshly ground black pepper
  • lime juice

How To Make Run Down:

  1. Clean and scale the mackerel(fish) and then remove the bones and fillet them. put them in a bowl and pour the lime juice over the top. Set aside in a cool place.

  2. Pour the coconut milk into a deep, heavy-based frying pan. Bring the coconut milk to a boil and continue boiling for about 15 minute, until it becomes oily.
  3. Add the onion, garlic, green peppers and chilli and cook gently for about 5 minutes, until the onion is softened but not brown. Add the tomatoes, thyme, chives and vinegar and stir well. Cook gently over low heat for 10 minutes. Season to taste.
  4. Add the marinated mackerel fillets and lime juice, and continue cooking gently until the fish is cooked and tender. Serve with fried bananas as a first course.

Preparation: 15 minutes
Cooking: 35 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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chicken curry

Chicken Curry is influenced by the East Indian population in Guyana, Trinidad, and Jamaica with some variations, depending on the cook. Chicken curry is a quick and easy recipe which uses boneless, skinless breasts or thighs, onion, ginger, garlic, curry, cumin, paprika, and hot chili powder.

Chicken Curry Recipe Ingredients:

  • 3 lbs Chicken 1.5kg
  • 2 tbsp Vegetable oil 30ml
  • 1 large onion, chopped 1
  • 3 garlic cloves, minced 3
  • 2 tbsp curry powder 30ml
  • 1 tsp hot chili powder (cayenne) 5 ml
  • 1 tsp paprika 5ml
  • 2 cups water 500ml
  • Salt and pepper to taste
Chicken Curry Recipe Instructions :

garlic, onions and curry powder1. Cut chicken into serving pieces.

2. In hot oil, saute onion and garlic until tender, and curry powder, cook gently for 1-2 minutes.

3. Add chicken pieces, salt, pepper, chili powder, and paprika; fry on medium heat for 10-15 minutes.

stew curry chicken breast4. Add 2 cups (500 ml) of water bring to a boil, and then simmer, covered, for about 20 minutes or until chicken is tender.

Serve with hot boiled rice or with dahi puri.

Recipe by: Dr.Betty “k” author of Caribbean Cuisine.

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