Coconut curry saltfish with dumplings, banana & yam | Easter recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective alternative for cooking.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper adds flavor without intense heat.

Rinse the saltfish to remove excess salt.

Boil the saltfish for 5 minutes, then discard the water.

Boil the saltfish again in fresh water for another 5 minutes.

Remove as much bone and scales from the cooked saltfish as possible.

Prep the scallion, onion, bell peppers, and scotch bonnet peppers.

Heat oil in a pan, then add curry powder and some water, cooking until smooth.

Add coconut milk to the curry mixture, about 3/4 of the can, depending on desired sauce amount.

Add the prepped peppers, scallion, and the saltfish to the pan.

Add about 1 teaspoon of black pepper and cover to let it simmer.

Add pre-cooked diced pumpkin at the end and allow it to simmer with the saltfish.

For the dumplings, mix 2 cups of flour with salt and gradually add water to form a soft but firm dough.

Shape the dough into small dumplings.

Boil water with salt and add the dumplings, cooking until they float.

Peel and core the green bananas, then add them to the boiling water.

Peel the yellow yam and add it to the boiling water as well, cooking everything together without covering the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary