Blend tomatoes, pepper, tatashe, pepper, onions (dice the remaining), ginger and garlic and parboil till the water dries up; turn off heat and set aside.

Cut fish into desired shaped, clean and spice fish with little salt, bouillon cube, ginger, garlic and pepper marinate and parboil for about 5 minutes.

Heat up pot and add veg oil and pour into the pot, immediately add the diced onions, stir for a minute and add the tomatoes paste;

Fry till the sour taste is gone, stir the stew at intervals so it does not burn, once you have confirm the taste is ok add bouillon cube, salt; stir and finally add the parboiled fish.

Stir, cover cook for another 3mins and turn off heat, the stew is ready then serve with boiled white rice