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Heat olive oil in pot over medium heat. Add onion and cook for a couple minutes.
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Add garlic, cook until fragrant
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Add diced bell peppers, cook for 1 minute.
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Add tomatoes, salt, black peppers, crushed red pepper flakes, cumin and curry powder. Cook for 2 minutes, mixing everything together.
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Add can of diced tomatoes, increase heat to high and bring to a boil.
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Add coconut milk in 3 parts, adding 1/3 at a time, bring the mixture to a boil and then adding the 2nd and 3rd part. Once boiling, reduce heat and simmer for 10-15 minutes.
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Season fish with salt, black pepper, cumin and a squeeze of lime juice.
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Optional: Heat 1 tablespoon oil in a pan over medium-high heat and add fish once pan is hot. Pan fry for 3-4 minutes per side. Cut fish into bite sized pieces and add to the curry.
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Instead, cut the fish into bite sized pieces and add directly to the curry.
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Cook the curry for a few more minutes until fish is cooked through.
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Serve garnished with lime juice and cilantro.