3 TBSP Canola Oil
3 TBSP Curry powder
1 Onion, finely chopped
1 Green Bell Pepper, diced
2 Garlic cloves, minced
Scotch Bonnet hot sauce
1 tsp fresh Thyme
1 14oz can light Coconut Milk
2 lbs Mahi-Mahi fillets, cut to bite-sized pieces
3 Scallions, thinly sliced
Salt & Pepper
Heat Oil in a large skillet over MEDIUM heat.
Add Curry powder and toast for about 1 minute or until it becomes very fragrant but not burned.
Add Onion, Bell Pepper, Garlic, Pepper, and Thyme. Stir and cook for about 3-4 minutes to soften the onions and peppers.
Add Hot Sauce and Coconut Milk and stir it all together.
Stir in Fish and Scallions. Cover and continue cooking for about 10 minutes, until fish is flaky.
Season with Salt and more Hot Sauce to suit your taste and serve over Rice.