Parboil rice for 10minutes,drain water and wash.

Divine into 2 and keep aside.

Slice the vegetables,Carrots,Green peas.

Boil the fish with onion,Maggi and salt for 5minutes.

Heat up a dry pan on fire,add groundnut oil onces is hot,put the fish one after the other.

Fry for at least 3minutes.

Divide the stock into two.boil one part and add more water as is boiling boiling a part of the rice.

Add salt and curry and cover to boil.wboil.when is dry bring it down.

Open a tin of canned corn.drain water.

Heat up frying pan,add 2 teaspoon of groundnut oil when is hot pour in green peas,Carrots and the tinned corn.

Stir for 30seconds,and pour it inside the already boiled rice.

Stir very well and boil for 1minute.fried rice is ready.

Blend tomatoes and pepper with garlic.blend till puree.

Boil for at least 20minutes or more but let it dry.as is boiling add the sachet tomatoe to boil together.

Put a boil on fire heat it up and add groundnut oil.when is hot add sliced onion.

And pour in the blended puree immediately.

Fry for 3minutes.pour in half of the stock.when is boiling add Maggi,salt and curry.

When it has boiled very well pour in the rice,Stir very well to mix it up very well.

Add salt and cover to boil.boil till the water drys and turn off the heat.