Caribbean Coconut curried Grouper

grouper Grouper (filet preferred) – 2 pounds (Cut into medium size pieces… I usually cut into 2 X 3 inch pieces)
Red Bell pepper – 1/2 (cut into 2 inch long narrow strips)
Green Bell pepper – 1/2 (cut into 2 inch long narrow strips)
(You can just use just one kind of bell pepper too if you dont have the other)
Onion – 1 (large)
Garlic chopped – 3 large cloves
Ginger chopped – 1/2 tspn
Tomato – 1 (Slice into long pieces)
Green chilly – 4 (I used thai hot pepper)
Thyme fresh – 3 sprigs
Curry powder – 3 tbsp (add more if needed after tasting curry)
Water – 1 cup
Salt – to taste
Coconut milk – 1/2 can (from 14.5 oz can) (Also add more if needed after tasting)

Saute ginger, garlic, onion, green chilly. When it gets soft add bell pepper and saute for some more time.
Add the Curry powder, thyme and Salt and saute for some more time.
Add water and let it boil. Once it boils Add grouper pieces and allow it to cook. Water should be just enough to the level of fish (not too much, as we will add coconut milk later). Allow the fish to cook in low-medium flame. Add more curry powder if needed after tasting. Add the tomato slices to it. Once fish is cooked well (about 20 mts), add coconut milk. Shake the pan little bit so that the coconut milk and everything gets mixed well. Add more salt if needed. Allow it to cook for 10-15 more minutes.

Caribbean Peas and Rice

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1 can kidney beans with its liquid (Usually has about 0.5 cup of liquid in it, we will use this for cooking)
1/2 can coconut milk (14.5 oz can)
1.5 cup rice
Water – 2 cups (as coconut milk and beans liquid will add up to 1 cup)

Ground all spice (from 5-6 seeds, optional)
garlic – 2 cloves
Yellow or white Onion (medium) – 1
1 scotch bonnet pepper (whole, do not chop up. Optional)

Thyme – 2-3 fresh sprigs

Salt – to taste

Combine all of the above in a rice cooker and cook (You can do this on stove top too). Remove thyme sprigs and bonnet pepper before serving.