Belizean SNAPPER RUNDOWN

Ingredients: 1 Can plus 1 Cup Coconut Milk 1 Pkt. Coconut Milk Powder 2 Teaspoons Curry Powder 1 Teaspoon Malher Garlic Powder (Sal de Ajo) 3 Red or Black Snappers 1 Teaspoon Freshly Grated Ginger 2 Cloves Garlic (minced) Grace Coconut Oil for frying 2 Teaspoon Thyme 1 Medium Onion (diced) 1 Habanero Hot Pepper (diced) 1 Sweet Pepper (diced) Method: Clean and wash hole fish with lime. Pat and dry with paper towel. Season fish with Garlic Powder ( Sal de Ajo) and thyme. Using a large fry pan, fry fish until golden brown and set aside. In the same fry pan, sauté onions and sweet peppers Add Coconut Powder. Cook until mixture is thick and bubbly. Arrange fish in the sauce making sure they are completely covered. Simmer for 10 minutes. Serve hot over the white rice.