ethod:
Add 4 cups hot water to grated coconut and let sit for about 5 minutes. Extract coconut milk by squeezing over a strainer. Place extracted coconut milk in a pot and bring to a boil.
Peel the plantains and add the green ones to the boiling water. Cook for 5-10 minutes before adding the ripe ones to the pot and boil until tender. Remove from water and set aside.
Fry sliced seasoned fish until outside is brown and crisp; remove from pan and place on the side.Bring the coconut milk to a boil and add pepper, garlic, okra and onions to the pot and add fish ensuring that fish is completely covered by the coconut milk.
Beat plantain in a ‘mata’ (large wooden pestle and mortar) or simply use a potato masher and bowl with a bit of salt. The final result will be thick and firm.
Serve:
Place fish in a bowl and scoop coconut milk stew over fish and as the main treat in this dish, place a ice cream sized serving of the plantain mixture in the bowl. Serve with coconut white rice if desired