In a pan, fry the onions, ginger paste, tomatoes, tomato paste, curry powder, paprika and let it simmer for 2 mins
Add in the pre-boiled Omena in the mixture, add salt and let it simmer for 2 mins. Add the groundnut sauce and coriander.
Bring the water to boil in a sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the maize flour to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden mwiko/ spatula and try to break any lumps apart.
Add the remaining flour and get stirring. Using the mwiko/spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.