First start by steaming the fish with salt, stock cube and some diced onions to get out the stock.
Blend the tomatoes, pepper, ginger and one onions.
Then parboiled the rice, wash it and set aside.
In a clean pot, add the vegetable oil, fry the fish and set aside.
In that same oil, add the remaining diced onions and minced garlic, curry, thyme and saute for few minutes.
Add the tomato paste, stir for some time, add the blended tomato and pepper, add the stockcube, the chicken seasoning powder, some salt, mix and leave to cook on a medium heat.
When the water dries up, you'll know this when the oil separates from the tomato and it starts sticking to the pot, add the ground crayfish and the stock (from cooking the fish).
Add the parboiled rice, mix this very well and add more water to be a bit above the level of rice.
Check for salt and add more if needed, cover up the pot and cook till the water dries up.
Add the sliced onions and tomato, turn the rice very well, cover the pot and turn off the heat.
Serve while still warm with your favourite protein (beef, chicken, turkey, fish etc) and side dressings (fried plantain, coleslaw, salad etc).
