Combine 3/4 teaspoon curry powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.

Sprinkle the fish with the mixture.

Heat a large saute pan over medium-high heat. Add the oil and swirl to coat. Add the fish and cook for 4 minutes, or until the bottom is browned but the fish is still undercooked on top. (The fish will finish cooking later in the sauce). Remove the fish from the pan and reserve.

While waiting for the fish to cook, chop your onion, bell pepper, ginger, garlic, and tomatoes. You can combine the onion and bell pepper in one bowl, garlic and ginger in another bowl, and keep the tomatoes separate. (They are added at different times).

When the fish is done cooking and had been removed from the pan, add the onion and bell pepper to the pan. Saute for 4 minutes or until tender.

Add the ginger and garlic and saute for 1 minute.

Add the remaining 3/4 teaspoon curry powder, 1/2 teaspoon salt, 1/8 teaspoon pepper, chopped tomatoes, and lemon juice.

Reduce heat to medium-low and cook for 10 minutes, or until the tomatoes break down. Stir occasionally. After 10 minutes, mash the tomatoes with a wooden spoon.

Stir in the coconut milk, and add the fish along with accumulated juices to the pan. Reduce heat to low. Cover and cook for 8 minutes.

Add cooked rice to four bowls and divide the fish mixture evenly among the bowls. Top with chopped cilantro and serve with lemon wedges.