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Sear the scombri fillets in a small amount of oil, half olive, half sesame seed. You can also include chopped garlic -- one clove for each two fillets (though this is not strictly necessary).
When the fish is just starting to brown, add the coconut milk, one can for each 3 fillets (but no less than half a can) and a generous pinch of salt.
When it begins to boil, reduce the heat so it gently bubbles and add a generous teaspoon of (real) curry powder for each fillet. Pakistani or Thai are the best. Stir gently and cover.
Meanwhile, chop the vegetables into fairly large pieces, and add them to the coconut milk and fillets. Season with red pepper flakes -- enough to raise the temperature but not so much that the flavor of the fish is lost.
Cook until the fish is almost done and the vegetables have just begun to soften. Uncover and raise the temperature, cooking just long enough to reduce and thicken the liquid slightly, then serve in large, shallow bowls.
If company's coming, combine with steamed mussels just before serving, drizzling the liquid over the shellfish.
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