Steps
- 1
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.
- 2
Cut fish into desired shaped, clean and spice fish with little salt, bouillon cube, ginger, garlic and pepper marinate and set aside.
- 3
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
- 4
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;
- 5
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.
- 6
Stir, cover cook for another 3mins and turn off heat, the stew is ready then serve with boiled white rice
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