Ingredients

The following ingredients have 6 Servings
  • 2 to 4 pounds fish heads and bones, gills and guts removed
  • 2 quarts coconut water or just plain water
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 bay leaves
  • A 1-inch piece of ginger, chopped
  • 2 tablespoons red palm oil, peanut oil or vegetable oil
  • 2 cups chopped onion
  • 1 8-ounce can tomato sauce
  • 1 to 2 tablespoons curry powder
  • 1 large potato, peeled and cut into 1-inch chunks
  • 2 sweet bell peppers, diced
  • 2 plum tomatoes, diced
  • 1 to 2 habanero chiles, minced ((optional))
  • 1 cup coconut milk
  • 1 pound fish, skinless and boneless, cut into 1-inch chunks
  • 1/2 to 1 pound peeled shrimp or crabmeat
  • 1/4 cup chopped cilantro

Instruction

  • In a large, heavy pot like a Dutch oven, heat the oil over medium-high heat and saute the onions until soft, but not browned.
  • Add the tomato sauce, curry powder and potatoes and stir well. Pour in about 6 cups of the broth you just made, or chicken stock. Bring to a simmer and taste for salt. Simmer gently until the potatoes are almost tender, about 20 minutes. 
  • Add the sweet peppers, the chiles, the diced tomato and the coconut milk. Stir well and simmer gently for 10 minutes. 
  • Add the fish and shrimp and simmer until the shrimp are nice and pink, about 5 to 10 minutes. Add the cilantro, cook another minute, then serve.