For the kales chop them up and place aside. Dice the ingredients and then in a sufuria place the onions and add the cooking oil.

When the onions turns brown add the tomatoes (only one) and cover for two minutes and then crash the softened tomatoes and then the kales and stir. Add 1/4 cup of water and a pinch salt and cover for 5-10 minutes.

Turn off the heat and set aside. In a different sufuria add the remaining onions and 3tbs cooking oil.

As the onions cook add the tomatoes and cover. When the tomatoes soften crash them completely add 1/2 cup of water and the curry powder and stir.

Let the stock boil then add the fish and let it cook for 5 minutes then turn off the heat and serve while hot.