2 pickled macharel fish
1 tin coconut milk
2 onions sliced
1 sprig thyme
3 ripe tomatoes roughly chopped
1 small sweet pepper sliced
6 dry pimento berries
1 scotch bonnet pepper
black pepper
1 garlic clove minced
Place macherel in pot and bring to a boil, change water, bring to a boil, change water and bring to a boil…(three times). Place coconut milk in a dutch pot over medium low heat and boil until milk looks curdled and oily. Add onions, thyme, tomatoes, sweet pepper, pimento, big pinch black pepper, garlic and scotch bonnet pepper to your taste. Skin and debone macherel and add to coconut milk and seasoning. Simmer for 10 minutes and serve with boiled green bananas, yam, sweet potato.