Chop onions into pieces no bigger than 1” X 1”; saute in olive oil in large pan (ideally with a top to use later). Add more oil and stir to keep from burning.
Slice carrots on an angle, approx. ⅛” thick slices. Add to saute pan.
Slice pepper into ½” wide slices and chop into thirds and add to saute pan.
Cube up the sweet potato or slice up the ripe plantain and add it in. Add more olive oil if necessary.
Add coconut milk, red pepper flakes and Jahmu. Add water or stock to submerge vegetables. (If you prefer your curries more like a soup add more liquid.)
Cover and steam for about 5-8 minutes or until sweet potatoes (or plantains) and carrots can be punctured with a fork.
Add fish and simmer until fish breaks apart with a fork and is cooked through (approx. 5 minutes but depends on thickness.)
Add some cayenne pepper if you like it spicier.
Serve along with rice and a salad.