12 oz salt mackerel, twice boiled, scraped, and deboned
2 cups coconut milk (fresh will reduce down to a better custard)
½ onion, chopped
2 garlic cloves, minced
1 scallion, chopped
Bell peppers (¼ each of two or three colors), sliced
½ tomato, chopped
½ scotch bonnet, seeds removed, sliced
Leaves of a few thyme sprigs
½ tsp pimento seeds/allspice berries, crushed
2 tsp all-purpose seasoning (or to taste)
½ tsp black pepper (or to taste)
1) Once the salt mackerel has boiled to remove most of the salt, scrape the skin off, debone, flake, and set it aside.
2) Add the coconut milk to a pan on medium heat to reduce down to a custard. This can take about 10 minutes.
3) Just before the coconut milk thickens, season it with the chopped onion, garlic, scallion, bell peppers, tomato, scotch bonnet, thyme, and pimento. Reduce the heat to medium-low, cover, and continue to simmer for another five minutes.
4) Add the flaked mackerel to the pot, and incorporate it well. Season with all-purpose seasoning and black pepper to taste. Allow to cook for another five minutes.
Serve with boiled green banana, boiled dumpling, or yam. Enjoy!