Coconut Curry Steamed Fish

Ingredients

• 3 whole snapper fish
• 3 medium carrots – cut in strips
• 1 corn on the cob – cut into 4 -5 pieces
• 2 cups butternut squash – cut into cubes
• 2 bell peppers – chopped
• 3 cloves garlic – crushed
• 3 stalks green onion – chopped
• 1 medium purple onions – chopped
• 1 clove garlic – crushed
• 2 cups coconut milk
• 1 teaspoon Esmen’s Curry Powder
• 1 vegetable stock cube
• 2 tablespoons coconut oil
• Salt and pepper to taste
• 4 sprigs fresh thyme
• 5 – 6 okras – chopped

Fish Seasoning

• 1 tablespoon all-purpose seasoning
• 1 teaspoon old bay seasoning
• 1 teaspoon herb and garlic seasoning
• Salt and pepper to taste

Instructions:

1. Mix the all-purpose, old bay, herb and garlic seasonings, salt, and pepper in a small bowl.  Then use it to season the fish and set aside.
2. Preheat oven to 350 degrees.
3. In a small baking dish or tray, add the corn, butternut squash, salt, pepper and 2 teaspoons coconut oil.  Then bake for 20 minutes in the oven.
4. While the corn and butternut squash are baking, in a large sauce pot, heat 1 tablespoon coconut oil. Then add Esmen’s Curry Powder to oil and stir together.
5. Now add the onion, green onion, garlic, and sauté for about 5 minutes.
6. Then add the bell pepper and carrots and sauté for another 3 minutes.
7. Next add the coconut milk, vegetable stock and mix.
8. Remove corn and butternut squash from the oven and add to the curry coconut sauce and cook on low heat for about 10 minutes.
9. Next add the fish and ensure they are covered in the sauce. Cook for approximately 15 minutes.
10. While the fish is cooking, add okras and fresh thyme.
11. Serve hot with your favourite side dish.

NOTE: You can add a little water to the sauce if it is too thick.