Fish curry

Chop one medium onion, a small to medium piece of ginger, and 2-4 cloves of garlic. Saute in a little vegetable oil, together with 1/2 green bell pepper very finely chopped .
Add chopped green chilies, 1 tsp. or more hot chili powder, 1/2 tsp. curcuma or a dash of saffron ( if you use saffron, add after the tomatoes), 1/4 tsp. cumin, 1/4 tsp. cinnamon. Saute until fragrant.
Add one tin of canned chopped tomatoes, an equal amount of coconut milk, salt and pepper, simmer for 20 minutes, add about 500 - 750 g white fish of your choice in pieces and simmer on low flame until done. Be careful not to overcook fish, or it will get dry.  
Serve with plain Basmati rice.  
Leave out the saffron from curry and serve fish with saffron rice or saffron pilaf with peas.