STEP 1: Clean and cut the Kote fish into steaks. Season with salt, garlic powder, and black
pepper. Let it marinate for 15 minutes before frying.
STEP 2: Fry the seasoned fish in hot oil over medium heat until golden brown on both sides. Transfer
the fried fish to a paper towel-lined dish and set aside.
STEP 3: In a blender, combine tomatoes, red bell peppers, 2 medium onions, scotch bonnet peppers,
and stock or water. Blend until smooth.
STEP 4: In a large pot or saucepan, heat 1½ cups of oil. Add the remaining 2 diced onions and cook until
soft and translucent (about 2 minutes). Gently pour the blended stew base into the frying onions. Add
ginger powder, garlic powder, curry powder, thyme, and chicken bouillon powder.
STEP 5: Let the stew simmer on medium heat, stirring occasionally, for 20 to 25 minutes, until it thickens and
the raw tomato taste is gone. Stir in the chopped green bell peppers if using, then taste and adjust seasoning as needed.
STEP 6: Turn down the heat. Gently place the fried Kote fish into the stew. Cover and let it simmer on lo
for another 3 to 5 minutes so the fish can soak up the sauce without breaking apart.
STEP 7: Leave the pot open slightly to let off steam and prevent the fish from getting too soft.