Begin by rinsing your white fish fillets under cold water, then pat them dry with paper towels. Cut the fish into bite-sized pieces, and season generously with salt and pepper to enhance the flavor, setting them aside as you prepare the rest of the ingredients.

In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring frequently until the onions become translucent and fragrant.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional 1-2 minutes, allowing the garlic and ginger to release their rich aromas.

Add 1 can of diced tomatoes and 1 chopped bell pepper to the pot. Cook these vegetables for 5-7 minutes, stirring occasionally, until they soften.

Pour in 1 can of coconut milk and 1 cup of vegetable or chicken broth, stirring well to combine all the ingredients. Bring this mixture to a gentle simmer.

Mix in 2 teaspoons of fish sauce, the juice of 1 lime, and 2 teaspoons of curry powder. Stir everything together and taste to adjust the salt and pepper as needed.

Gently introduce the seasoned fish pieces into the pot, submerging them in the simmering liquid. Cook for about 10 minutes, or until the fish is opaque and flakes easily.

Now, stir in 2 cups of fresh spinach or kale, allowing them to wilt for about 2-3 minutes.

Remove the stew from heat and ladle it into bowls. Garnish each serving with chopped fresh cilantro and lime wedges on the side.