Catfish stew

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

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

Add thyme, ginger and tomato paste, spreading the paste through the oil (add a splash of water if too thick); fry about 3 minutes, until it comes together in little clusters, to remove the sour taste.

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

If the fish is not cleaned, scrub the skin with salt (or alum) to remove the sliminess; then put it in hot boiling water so it firms up and does not scatter in the stew, then take it out and rinse.

Season the reduced stew with salt, curry powder, black pepper, paprika and seasoning powder; loosen with some chicken broth.

Drop in the catfish one piece at a time and stir gently, only going around with the spoon.

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

Serve with boiled white rice.