Clean the fish with water and lime juice. Discard the water and pat the fish dry.

Season the fish with green seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, lime juice, and chopped flavoring peppers. Marinate for at least 20 minutes.

Combine the flour with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.

Remove the fish from the seasoning, reserving the seasoning and any juices for the curry sauce. Lightly coat each piece of fish with the seasoned flour.

Heat the oil and shallow fry the fish until golden brown on both sides. Remove and drain on paper towels.

Heat the oil or butter in a wide saucepan. Add the onions and reserved seasoning and sauté until the onions soften.

Add the curry powder and about 1/4 cup water. Stir to form a loose paste and cook for a few minutes until the curry is fragrant and the liquid has reduced.

Add the coconut milk, thyme, whole hot pepper, and roucou, if using. Season with salt and black pepper to taste.

Simmer until the sauce begins to thicken. Add some of the remaining water only if needed to loosen the sauce.

Taste and adjust the seasoning as needed.

Gently nestle the fried fish into the curry sauce and spoon some of the sauce over each piece. Simmer on low for 5 to 10 minutes, depending on the thickness of the fish, until heated through and the flavors come together.