Pat the fish fillets dry. Season with salt, black pepper, and chilli powder. Set aside
Heat oil in iron skillet. Add curry powder and bloom till curry is almost burnt. Add some water if it becomes to thick.
Add onions, bell pepper, and garlic to pan. Cook till onions are start to soften. Add rest of water, coconut milk, and red pepper flakes bring to a simmer.
Lay fish on top of vegetables, cover, let simmer on low for 15-20 minutes or until fish is flakey.
Add cilantro as garnish
Serve with coconut ginger rice. It uses up the other half can of coconut milk
