Recipe by Wells Crab House | www.wellscrabhouse.co.uk
2tsp of chilli powder (or more depending on taste)
1 tin of kidney beans
1tbsp of sugar
3tbsp of strong black coffee
1tbsp of dark chocolate
1 onion, finely chopped
1tbsp of ground coriander
1tbsp of tomato puree
1 Oxo cube
1 400g tin of tomatoes
Salt and pepper
Chop the fish steaks finely – if possible blend ½ in a food processor. Put in a bowl, pour over the coffee and add 1tbsp of salt and enough cold water to cover. Cover bowl and refrigerate for 24 hours.
Remove the fish from the liquid.
In a pan, gently fry the onion and garlic until soft. Add the fish and stir to combine. Sprinkle in the Oxo cube, coriander and chilli powder. Fry for 3 minutes, stirring to mix well.
Add the tinned tomatoes, puree and sugar. Bring to the boil and then reduce to simmer for 45 minutes, stirring occasionally. Add a little water if the mix seems too thick.
Add the kidney beans and chocolate and stir until the chocolate has melted and kidney beans have heated through.
Serve with rice or chips