1 pound boneless skinless fish fillets
1 tablespoon vegetable oil
1/2 onion grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic finely minced
1 fully ripe tomato diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers cut in half lengthwise
directions:
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated add the onion ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes stirring frequently. Use your spatula and smash the tomatoes a bit to break them up.

4. Add the garam masala chili powder salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil add in the fish and cook for 4 minutes or so until the fish is cooked through.

http://steamykitchen.com/14700-indian-fish-coconut-curry.html