Cut open the belly and remove the gut and gills. Throughly clean the fish by soaking it in warm salt and alum water. If you cant get alum you can use lemon or lime. This fish must be cleaned to remove the slime that it secrets to protect itself. You know it’s clean once the slime is gone. Use hot water mixed with a little cold water so you don’t cook the fish while cleaning. Cut into desired pieces.

Blend the onion, tomatoes, garlic and habanero and place in a saucepan. Add the tomato paste, thyme, curry powder and seasoning.

Add the fish, the cooking oil and a tablespoon of water. Reduce heat, cover and cook for about 8 to 10 minutes in very low heat.