Snapper in Coconut Curry

Cut the fillets into smaller pieces and set aside. Heat the vegetable oil in a saute pan over medium heat. Add the scallions, chili peppers, garlic and ginger and cook, stirring frequently, for 1-2 minutes to soften the vegetables. Sprinkle in the curry powder, stir and pour in the coconut milk. Add the tomato, bring to a simmer and cook for 8-9 minutes. Taste for seasoning and add salt to taste. Add the fish, spoon to sauce on top and cook for 5-6 minutes or until cooked through. Nice served over rice.