Parboil the rice, wash and set aside

Blend the tomatoes, peppers, tatashe and 1 onion bulb

Wash and clean the dried catfish and set aside

Set a clean pot on heat, add the vegetable oil and allow to heat up. Add the onions and fry till translucent then add the blended tomato mix. Add a spoon of curry and thyme, 2 stock cubes and salt and cover the pot

Allow to cook and fry till the oil floats on top of the tomatoes

Add the dried catfish and half of the crayfish and allow to cook for 2 mins then add the parboiled rice

Add enough water to cover the rice, add the remaining stock cube, crayfish and spices. Taste for salt. Cover the pot and allow to cook

Meanwhile wash and thinly slice the scent leaves and curry leaves

Once the rice is cooked, add the sliced vegetables, stir and set off the flames.

Wash, peel, cut and fry the plantains

Cook the eggs and remove the shells

Serve the rice with fried plantains and cooked eggs.

Enjoy