Beachcomber's Casserole

Beachcomber's Casserole 

Serves 6

Ingredients

• 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

Method

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.