Chop onion into rings. Crush garlic.

Wash and pound escallion

Dice and wash fish. Glaze with lime juice, black pepper, fish seasoning, hot pepper sauce and fish sauce. Set aside.

Mix coconut milk in lukewarm water in a small cup. Set aside

In a deep frying pan, sauté onions, garlic and escallion on very low flame

Add 3 teaspoon each of fish seasoning, meat seasoning and curry powder to the pan. Add a pinch of black peppercorns. Mix well and keep flame low.

After six minutes, add coconut milk to the pan. Add thyme and two spoons of hot pepper sauce. Mix well and let simmer for fifteen minutes.

Add diced fish with glaze to the pan. Add 1/2 cup water. Mix well

Add salt (to taste)

Add 2 teaspoon flour to thicken (optional)

Let simmer until cooked. Serve with white rice or cooked yellow yam.