Ingredients

• 2 tablespoons butter
• 1/2 medium onion, chopped very very finely
• 1/2 green pepper, chopped very very finely (must be green)
• 4 large white fish fillets, cut into chunks
• 200 g small shrimp, chopped (shrimp)
• 75 g coconut cream, grated
• 1/2-1 tablespoon scotch bonnet chili sauce
• 1 large egg yolk, mixed with
• 1 tablespoon cornflour (cornstarch)
• 4 tablespoons chopped coriander (cilantro)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lime, quartered, to serve (I think this is essential)

Instructions

1. fry the onions and green pepper in the butter until softened.

2. add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.

3. cook for 5 minutes or until the fish is just cooked through.

4. add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).

5. add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.

6. Serve over white rice with wedges of lime to squeeze over.