Blend tin of chopped tomatoes, 1 onion, 2 scotch bonnets & red bell pepper until smooth and set aside

Add water to a pot, with fish seasoning (alongside any other seasoning, to taste) and boil for 4-5 minutes, remove the fish and place aside but keep water.

In a large pot, on high heat, add vegetable oil, alongside with chopped fresh tomatoes and onion.

Lower heat and add red palm oil along with 1 Maggi cube and hot curry powder and all purpose seasoning, simmer for 15 minutes

Put the pot back on high heat and cook on a high heat for a further 5 minutes, stirring frequently.

(Be careful) add blended peppers to the pot and keep on a high heat and cook for a further 20 minutes, half way, add the rest of the curry powder, all purpose seasoning and the other Maggi cube, also add a pinch of salt and boil.

Whilst the pot is boiling, place the boiled fish on a tray, season, and bake in the oven for approximately 10 minutes

Add the remaining water that the fish was boiled in and simmer for a further 10 minutes, stirring. (At this point you can taste the stew and add any additional seasoning to taste)

Remove the fish from the oven and place inside the stew and simmer on a very low heat for a further 10 minutes, cover the pot with a lid during this time.

Serve with white rice and plantain and enjoy!