Start by rinsing the white fish fillets under cold water, then pat them dry with paper towels. Cut the fish into bite-sized pieces, season them generously with salt and pepper, and set aside on a plate.

In a large pot, heat 2 tablespoons of cooking oil over medium heat until shimmering. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.

Stir in 2 minced garlic cloves and a tablespoon of freshly grated ginger. Sauté for an additional 1-2 minutes until the garlic is golden and aromatic.

Add one can of diced tomatoes and one diced bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables become tender.

Pour in one can of coconut milk and 2 cups of vegetable or chicken broth, stirring well to combine everything. Increase the heat slightly until the mixture reaches a gentle simmer, about 3-5 minutes.

Stir in a tablespoon of fish sauce, the juice of one lime, and 2 teaspoons of curry powder. Taste the broth and adjust the seasoning if desired.

Carefully incorporate the seasoned fish pieces into the stew, submerging them in the liquid. Allow the stew to simmer gently for about 10 minutes or until the fish is opaque and flakes easily with a fork.

Stir in a couple of handfuls of fresh spinach or kale to the pot. Cook for an additional 2-3 minutes, just until the greens wilt down.

Remove the pot from heat, and ladle the creamy stew into bowls. Garnish each serving with freshly chopped cilantro and serve with lime wedges on the side.