Tiopunita

Tiopunita
1 can mackerel
1/2 cup coconut cream
1 green papaya
1 onion
2 carrots
4 tablespoons salad oil
1 tablespoon curry powder
2 cups pumpkin tips
1 teaspoon salt
Peel the papaya and carrots. Cut papaya, carrots, and onion and set
aside. Saute garlic and onion in salad oil. Add papaya, and carrots. Fry
until tender. Open mackerel, pour off the juice, use a fork to divide mackerel
into pieces, then add to the vegetables. Add pumpkin tips and stir. Squeeze
the grated coconut to get the coconut cream (undiluted) and add to the
vegetables. When it boils, add curry powder, then add salt and stir. Let
simmer for 1 minute. Serve with traditional starches or rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk. Reduce amount of salad oil.