Jamaican Run Down

cool runnings

 Servings: 4-6 servings | Prep time: 15 minutes | Cooking time: 30 minutes



    1. Heat some oil over medium-high heat in a large pot or Dutch oven. Add the onion, garlic, curry powder, allspice, thyme, salt, and pepper. Cook, frequently stirring, until the onion is soft and fragrant.

    2. Add the fish, coconut milk, water, tomatoes, carrots, and celery to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the fish is cooked through and the vegetables are tender.

    3. Stir in the cilantro, and cook for another minute. Taste and adjust the seasoning as needed.

    4. Serve the stew hot with rice or bread, garnished with more cilantro, if desired.

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