"Run down" (or rundown) is pure old-time Jamaica: coconut milk simmered until it reduces and the oil separates into a rich golden "custard," then mackerel and seasonings are cooked down into it. It's so good people "dip and fall back" — the traditional nickname. Serve with boiled green bananas, dumplings or bammy.

Ingredients

  • 1 lb salted mackerel (or fresh mackerel)
  • 2 cans (~800ml) coconut milk
  • 1 onion, sliced + 2 tomatoes, chopped
  • 2 scallions + 1 tsp thyme
  • 1 whole scotch bonnet + ½ tsp pimento
  • Black pepper

Method

  1. If using salted mackerel, soak it or boil once to reduce the salt, then drain and flake into large pieces.
  2. In a pot, simmer the coconut milk over medium heat, stirring, until it thickens and the oil starts to separate — this "custard" is the heart of the dish (about 15 minutes).
  3. Add the onion, tomato, scallion, thyme, pimento and the whole scotch bonnet. Cook until soft and the sauce is rich.
  4. Fold in the mackerel and simmer gently until it's coated and heated through and the sauce is thick. Don't break the fish up too much.
  5. Remove the scotch bonnet, season with black pepper, and serve with boiled bananas, dumplings or bammy.

🥥 Let the coconut "turn"

The magic is in reducing the coconut milk until it separates and turns custardy and golden — don't rush this step. That's what makes it run down and not just a coconut stew.