STEP 1: Pat the fish dry with a paper towel, season with salt and set aside.
STEP 2: Heat the oil in a pan over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
STEP 3: Add the garlic, ginger, thyme, and 1 tablespoon curry powder. Cook for about 1 to 2
minutes while stirring constantly to prevent the curry powder from burning.
STEP 4: Stir in the tomato paste and diced tomatoes; let them cook for about 1 minute to blend the flavors.
STEP 5: Pour in half of the coconut milk. Add the minced habanero, bouillon powder, salt to taste,
and the bell peppers. Stir well, cover, and bring to a boil.
STEP 6: Add the remaining coconut milk and the remaining ½ tablespoon of curry powder. Stir to combine.
STEP 7: Gently place the fish in the sauce. Cook for about 6–10 minutes, or until the fish is tender and flakes easily.
STEP 8: Taste and adjust seasonings with salt and pepper if needed. Garnish with chopped scallions
and serve hot over white rice or with flatbread.