This is a slow-cook and very sensual dish, prepared with different versions in the Caribbean Area. It includes the contributions of Africa, Asia and the indigenous peoples of the Caribbean. The catfish is stewed with garlic, onion, sweet-chili, paprika, celery, coriander, chives, curry, salt and pepper. When the ingredients have been sweating their juices generously adds enough coconut milk and leaves reduce sauce to slow fire, stirring carefully so that the fish pieces do not break. The green "topocho" is prepared with a double frying: First it is fried whole at medium temperature, it is removed from the oil, crushed with a mallet and re-fried at high temperature, adding salt after frying. It can be served with white cheese. It is a delicious meal, spicy and very aromatic; charged of sensuality and that invites the senses to fly. Try it and tell me. Bon Appetite!