Preparation

Season the sururu with lemon juice, black pepper, salt and paprika.
Reserve.
Lightly brown the onion and garlic, the bay leaf in olive oil, as soon as it is golden, add the sweet pepper, tomato and sururu and cook, stirring occasionally.

When the water formed by cooking decreases by less than half add tomato paste and coconut milk, cook for another 10 minutes.

Add the cilantro and turn off the heat.
Serve with white rice.

Ingredients

  • 1 kg of clean sururu
  • 1 chopped onion
  • 3 crushed garlic cloves
  • 1 cup chopped cilantro
  • 2 tablespoons of tomato extract or ripe tomato
  • 1 skinless and seedless tomato cut into cubes
  • 3 chopped seedless peppers
  • Olive oil
  • 1 bay leaf
  • 1 lemon juice
  • Salt,
  • Black pepper
  • sweet paprika q.s.
  • 500 ml coconut milk