This amazing vegetarian dish is rammed with flavours and textures with the lovely warmth from the chillies. Once you start you won't put your spoon down.
Heat the oil in a large saucepan and fry the onion over a low heat for 4–5 minutes until softened but not coloured. Stir in the garlic, thyme, paprika and cumin and fry for 30–40 seconds stirring continuously until fragrant.
Add the coconut milk, 200ml water, tomatoes, peppers and butternut squash and stir well.
200 ml light coconut milk, 2 large ripe tomatoes, 1 large red bell pepper, 1 large yellow bell pepper, 1 medium butternut squash
Stab the chilli a few times with a sharp knife and then push under the surface of the coconut milk. Bring to the boil, then simmer uncovered for 15 minutes.
1 medium scotch bonnet chilli
Cut each mackerel fillet into four or five pieces and scatter over the top of the sauce. Cover and simmer for a further 10 minutes until the fish is thoroughly cooked through.
3 large mackerel fillets
Discard the scotch bonnet – or if you are feeling brave, discard the stalk and seeds, mash the flesh and stir back into the stew. Scatter over the parsley and serve immediately.