Catfish stew

Wash the peppers, tomatoes, onions and garlic, cut into chunks and blend; pour into a bowl and set aside.

Heat oil in a pan and stir-fry diced onions over medium heat until translucent.

Add thyme, ginger and tomato paste; spread the paste through the oil (a splash of water if too thick) and fry about three minutes, until it forms little clusters and loses its sour taste.

Add the blended peppers, mix, cover and bring to a boil.

Put the cleaned catfish in boiling water three to five minutes so it firms up and will not break apart; rinse under cold running water and set aside.

When the stew has boiled and reduced, season with salt, curry powder, black pepper, paprika and seasoning powder, and loosen with chicken broth.

Lower the catfish in one piece at a time and stir only gently around the pot.

Cover and cook the fish in the stew about 10 minutes, more or less depending on its size.