Mackerel fish sauce (stew)

Blend the red bell pepper, two habaneros, about two inches of ginger, four garlic cloves and four tomatoes finely in a food processor, in batches if it is small; transfer to a bowl.

Cook a large quantity of hand-sliced onions until slightly caramelized, not browned or burnt.

Add the blended peppers and cook until reduced and dried, about 20 minutes, until the fresh pepper taste is gone.

Debone the grilled mackerel and shred it as finely or coarsely as wanted; set aside.

Season with curry powder, thyme, salt and seasoning powder; adjust the seasoning.

Add the shredded fish; loosen with a little chicken stock if too thick, and simmer three to five minutes.

Add green and orange bell peppers for color and plenty of parsley.