Rundown (Run Dun)

Shopping list

• 400 g mackerel fillets — skinless, cut into chunks

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• 400 ml coconut milk — full-fat

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• 1 piece scotch bonnet chilli — whole, pierced

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• 3 piece spring onions — sliced

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• 3 clove garlic — minced

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• 4 sprig fresh thyme

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• 1 piece tomato — medium, diced

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• 1 piece onion — medium, sliced

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• 3 piece allspice berries — whole

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Pour the coconut milk into a large, deep frying pan or wide pot and bring to a gentle boil over medium heat.

2. 2

   Add the sliced onion, spring onions, garlic, thyme, allspice berries, and the whole scotch bonnet (do not break it if you want less heat).

3. 3

   Simmer the coconut milk uncovered for 15– 20 minutes, stirring occasionally, until it reduces by about a third and begins to look slightly oily.

4. 4

   Add the diced tomato, salt, and black pepper. Stir and cook for 5 minutes until the tomato softens.

5. 5

   Gently add the mackerel chunks to the sauce, spooning some coconut sauce over the top.

6. 6

   Reduce the heat to low and simmer gently for 12– 15 minutes, turning the fish carefully once halfway through, until the fish is cooked through and the sauce clings thickly to the pieces.

7. 7

   Taste and adjust seasoning. Remove the scotch bonnet and thyme sprigs if desired.

8. 8

   Serve hot with boiled green bananas, fried dumplings, or rice.