On a medium heat start cooking your chopped onion for about 3 minutes before adding the chopped ginger. If using paste, add it at a later stage, which you will see in steps that follow.

A closer look as the onion is cooking. The heat should be medium as you want the onion to slowly cook and caramelize.

After about 5 minutes on medium heat the onion will start to brown, keep stirring to make sure it's evenly browning.

At this stage add the garlic/ginger paste. If you add it too early it will cook and brow before the onion does and stick to your pan, burn and give undesired results.

Stir the paste to mix completely with onion.

At this state you need to constantly stir the onion to ensure its evenly cooking.

Add the curry powder and Garam masala powder(found in Asian/Indian stores) depending on which country you are in.

A quick stir will give a nice golden color. Allow the powders to cook with the onion and if you have to reduce the heat and cook for about 2-3 minutes

For the tomatoes, remove the eyes and either cut into small dices or...........

Add the tomato juice to the nice golden brown onion.

Stir and rinse off the tomato from the blender with little water and pour into the pan.

Cover and increase the heat to come to boil, then reduce to simmer for about 5 minutes or until......

.....tomato is brownish in color and the sauce is thick and almost dry.

A closer look. This is the basic simplified version of a masala/curry sauce that you can cook any other food in either vegetarian or even meaty. No salt has been added so far.

For the coconut,I used powdered cream which is a good alternative considering it stores well compared to the cream which can easily go bad even in the fridge.The liquid one has slightly better results

To mix the powder, use hot water to dissolve and make a rich cream. Read the instructions on the box. The secret is to use HOT water.

Pour the cream into the curry sauce and add you salt to taste. Add as much coconut as you like.

The diced peppers. Try make them even sizes to the fish or slightly smaller.

Add them to the coconut sauce.

The diced fish.

Add together with the peppers.

Add the peas(precooked) and give a stir.

Cook covered on a medium heat for about 6-7 minutes and if you must stir just once before the fish is completely cooked to avoid it from breaking up. Confirm the taste and adjust it accordingly.

Serve hot with rice, garnished with coriander(cilantro) leaves. I went for brown rice which gives the dish a nutritious feel to a Yummilicious dish.