Parboil rice.

Sieve the rice and set aside

Slice the onions, pepper and tomatoes

Wash the stockfish and de-bone

Heat the oil and fry the sliced onions, pepper and tomatoes for 30sec

Add the stock fish, seasoning cubes, salt and curry.

Add 300ml of boiled water and add the rice.

Taste for seasoning and allow to cook.

You can garnish with egg.