Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!

Ingredients:

• 3 Tablespoons oil
• 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
• 1 onion, chopped or sliced
• 1 or 2 green bell peppers, chopped
• 6 cloves garlic, minced
• 1 1/2 cups coconut milk
• 3 tomatoes, skinned and chopped
• 2-3 teaspoons curry powder
• 2 Tablespoons lemon juice
• salt and pepper to taste

Method:

1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
3. Add garlic and saute for 1-2 more minutes.
4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
6. Serve on a bed of rice.