- 1 can TCC Coconut milk700 gram Snapper chunks1 medium onion1 large red chili sliced in half2 cloves sliced garlic2 medium sliced tomatoes10 Taro leaves finely chopped2tbs lemon juice2 tbs oilsalt to tastepepper to taste
- 1. heat 1 tbs oil in casserole pot2.Fry fish chunks until almost cooked but not right through. Set aside.3. saute onions, garlic, tomatoes, chili in the rest of the oil until soft and add in taro leaves and saute a for another 5 mins with lemon juice or until cooked.4. add fish back and pour in TCC coconut milk and stir all ingredients gently and cook for a further 10 mins.5. season with salt and pepper to taste.6. Serve with rice, taro or cassava and enjoy.
Brands and product used
- TCC - Coconut Milk