Wash and Parboil your rice and set aside.

Cut your veggies in separate trays(carrot, green peas, cabbage). Wash your peas and corn and set aside.

Season your fish with salt, seasoning cubes, curry and leave to steam for five minutes.

When the fish is ready take out and drain in a sieve after which you break into sizeable bits. Add tumeric, enough water, pepper, onions, nutmeg power to the fish stock. Allow to boil and add the broken fishes.

Pour in the parboiled rice into the fish stock, stir and taste. Cover up and let it boil till it is dried up (not burnt).

Get a bigger pot and put on heat. Pour in your groundnut oil and leave to get hot. Sprinkle some salt and curry powder into the oil.

Add your veggies one after the other: carrots, green peas, green beans, sweet corn and let it fry till it softens

Reduce the heat and pour in your cabbage and stir(you can reserve part of the cabbage for mixing with salad cream). Pour in your rice part by part and stir till the veggies evenly mixes with the rice.

Turn off the heat and serve. This is the outcome.