Wash and 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 set aside.

Heat up vegetable oil shallow-fry the fish in a small quantity of vegetable oil till golden; drain with a paper towel. Set the fish aside

Heat up pot and drain oil used in frying fish 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 fried fish

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