Beachcomber's Casserole

Beachcomber's Casserole 

Serves 6


  • 700g red snapper fillets, skinned and cubed
  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • ½ tsp each cayenne pepper and dried crushed chillies
  • 1 green pepper, deseeded and sliced
  • 1 x 400g tin chopped tomatoes
  • Salt and pepper
  • 1 x 200g /7oz block creamed coconut, dissolved in 300ml/ ½ pt boiling water


  1. Heat the oil in a large flame-proof casserole dish. Cook the onion, garlic, cayenne, chillies, and green pepper for 1-2 minutes.
  2. Add the tomatoes, salt and pepper to taste and cook for a further 2 minutes.
  3. Increase the heat and gradually add the coconut milk, stirring all the time.
  4. Add the fish and simmer for about 6-8 minutes.
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