Potato and Fish Porridge

Ingredients
7 medium potatoes
5 fish fillet
1 large red bell pepper, diced
1 small tomato, diced
2 habanero pepper
1/2 small onion, diced
4 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp palm oil
2 knorr chicken cubes
1 tsp thyme
1 1/2 tsp curry
salt to taste (didn’t use any)

Directions
1. Peel, dice in small cubes, wash and drain potatoes
2. Combine diced red pepper, onions, tomatoes and habanero pepper in blender, add just enough water to aid in blending process and blend.
3. On medium heat, heat oil in a large pot; add garlic, then potatoes, cover and let simmer, turning occasionally until potatoes are tender approx 12-15 min.
4. Add blended puree, fish, palm oil, knorr cubes,  thyme and curry. Stir well.
5. Cover and let’s cook on med/low heat for additional 10mins. Stir and mash about 1/4 of the pot content. Stir, serve and enjoy.