Mix fish with 2 tbsp lime juice, salt and pepper. Cover and keep aside.
Heat oil in a large saucepan. Add sliced bell pepper, red pepper flakes and some salt and cook until soft, about 5 minutes.
Add crushed tomatoes, the white part of the scallion and half the cilantro. Bring to a simmer and cook for another 5-7 minutes.
Add Masala Mama Coconut Curry sauce* and coconut milk and mix well.
Gently add the fish, some salt and pepper. Shake the pot to mix so as not to break up the fish. Bring to a simmer, reduce heat and let it cook for another 10 - 15 minutes until the fish is cooked through. Add some stock or water if too thick.
Adjust to taste with salt, red pepper flakes and lime juice.
Garnish with lime zest, cilantro and scallions. Serve with rice and lime wedges. Here’s a recipe for Mama’s Perfect Basmati Rice.