Pour 1 cup of coconut milk in a pot with 1 seasoning cube and allow to boil for a minute

Pour in your rice and peas in the boiling coconut milk and pour 2 cups of water and leave to boil till the rice and peas are soft on low heat

In a separate pot, season and bring the mackerel to boil in the rest of the coconut milk, curry powder and some water

Toss in the chopped onion, scotch bonnet peppers and garlic and allow to simmer on medium heat

Once the fish is cooked, add the corn starch to thicken the sauce and allow to simmer for 4 minutes on low heat

Serve with the rice and peas