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Encocado

Name: Encocado
Total time: 45 min
Ingredients: olive oil 2 tbsp; red onion 1, finely chopped; red pepper 1, finely chopped; garlic 3 cloves, finely chopped; paprika 2 tsp; ground cumin 1 tsp; ground coriander 1 tsp; tomatoes 4, finely chopped; tomato purée 1 tbsp; coconut milk 400ml tin; lime 1, juiced; orange ½, juiced; basmati rice 250g; skinless boneless snapper 600g, cut into 5cm pieces (see cook’s notes); ginger a thumb-sized piece; coriander leaves a small handful, finely chopped; red chilli 1, finely sliced

45 minutes
serves 4
Easy

This simple dish of fish in a creamy coconut sauce is cooked all along the coast of Ecuador and on the Galápagos Islands. The sauce is flavoured with a red spice called achiote, which is mellow in flavour but full of colour. John Gregory-Smith has substituted it for paprika, which works just as well and is much easier to get in the UK

April 20, 2018 at 4:01 pm

*This recipe is gluten-free according to industry standards

This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador…

Ingredients

olive oil 2 tbsp
red onion 1, finely chopped
red pepper 1, finely chopped
garlic 3 cloves, finely chopped
paprika 2 tsp
ground cumin 1 tsp
ground coriander 1 tsp
tomatoes 4, finely chopped
tomato purée 1 tbsp
coconut milk 400ml tin
lime 1, juiced
orange ½, juiced
basmati rice 250g
skinless boneless snapper 600g, cut into 5cm pieces (see cook’s notes)
ginger a thumb-sized piece
coriander leaves a small handful, finely chopped
red chilli 1, finely sliced

Method

Step 1

Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden. Add the garlic and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.
Step 2

Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
Step 3

Meanwhile, put the rice into a pan and pour over 500ml of just-boiled water. Bring to the boil, cover and cook gently for 10-12 minutes or until the water has been absorbed. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.
Step 4

Put the fish into the sauce and mix well. Grate the ginger over the curry. Cover and cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the coriander and chilli. Serve immediately with the rice.