520g white fish fillets e.g. Tilapia, Pollock (defrost thoroughly if frozen)
1 large spring onion, finely chopped
1 medium onion
30g tomato purée
400g chopped or plum tomatoes (1 tin)
1 red or orange sweet pepper
1 tsp dried mixed herbs
1 sprig of thyme
½ scotch bonnet pepper (de-seed if preferred)
½ tsp curry powder,
1 tsp ginger paste
2 tsp garlic paste
50ml vegetable oil
1 large stock cube

1. De-seed sweet pepper and cut into quarters. Roughly chop onion and blend together with the scotch bonnet, sweet pepper and tinned tomatoes.
2. Add oil to a sauce pan and add garlic paste, ginger paste, tomato purée, curry powder, stock cube, mixed herbs and thyme. Gently fry for 5 minutes.
3. Carefully add the blended onion, sweet pepper, scotch bonnet and tomato mix and cook for 25 minutes on high heat till stew is reduced by a quarter.
4. Add the fish fillets and chopped spring onion. Turn the heat down the lowest setting and cook for a further 15 minutes or till the fish is fully cooked.
5. Serve with boiled rice or any other starchy accompaniment and side salad or steamed or lightly cooked vegetables.