Heat oil in a cooking pot...add in the ginger garlic paste...we need that flavour to be slightly dominant. Stir for about a minute then add in your onion. Cook until it turns lightly golden brown.

Add in the tomatoes and bell pepper cook on low heat until it forms a nice smooth paste.

Add in the lime/lemon juice salt and pepper. Add in your fish and a cup of water. Bring to a boil then allow to simmer for about 10 minutes.

For the brown ugali...have two cups of flour(normally its a mixture of cassava, sorghum and millet flour) set aside. Bring a cup of water to a boil. Gradually add in your flour as your continously stir until it forms a nice thick paste. Fold in the mixture on high heat ensuring that there are no lumps of flour in the mixture. Allow 2 min of cooking without folding in then fold in again until the mixture is solid but tender not so tough. Serve hot.