6 portions
Porciones
Porciones
30 Min
Easy
269.52 kcal
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Ingredients

  • 1 Sprig Thyme
  • 2 1/2 Teaspoons MAGGI Curry Powder 92g Sachet
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Escallion (chopped)
  • 1 Tablespoon Onion (chopped)
  • 1/2 Cup Maggi Coconut Milk Powder Mix 50G Pouch (dissolved in 1/2 cup water)
  • 1/4 Cup Tomatoes (diced)
  • 1/2 Teaspoon Scotch Bonnet (chopped)
  • 1 Pound Saltfish (boiled and deboned)
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Preparation

  • Heat oil in sauce pan over medium heat, add the MAGGI Curry Powder and stir (to dissolve curry grains) then add escallion, onion, hot pepper and thyme. Stir the seasoning until fully combined with the curry, then add saltfish, stirring constantly.
  • Add dissolved MAGGI Coconut Milk and stir, reduce heat to low and cover the pot. Allow to simmer until curry sauce thickens (add warm water to desired thickness). Serve with roasted breadfruit or boiled dumplings and green bananas.

Nutritional Information

  • Energy (Kcal)  : 269.52
  • Total fats (g)  : 6.2
  • Proteins (g)  : 48.25
  • Saturated fats (g)  : 2.05