Season fish with a generous amount of salt and arrange on rack to drain off any water. Heat oil in a deep fryer. You can check the oil is hot but putting the back of the wooden spoon in the oil, if the oil bubbles around it, oil is ready for frying.

Put in fish slowly one at a time to prevent oil from splashing. Fry till golden and cooked through.

Blend onions, turkey berries, pepper and garlic together.

Add chopped tomatoes, tomato puree, about 1 teaspoon salt, nutmeg and curry powder. Simmer for about fifteen to eighteen minutes. The sauce should be cooked now and not taste raw.

Add grounded shrimp, fried fish, diced onions and bell pepper. Simmer for five minutes or more till the onions and bell pepper are softened and the fish absorbs the stew flavours. Taste and adjust for saltServe with any side of choice.

Finely slice the onions and garlic, blend the turkey berries and pepper together. Start by frying the onions and garlic till caramelised. Add the grounded turkey berries and pepper, chopped tomatoes and tomato paste or puree. Simmer for about five minutes and add the spices. Add the fried fish, diced onions and bell pepper, taste and adjust for salt. You might need to add a splash of water if stew is very thick.