Desalt the saltfish: Soak the saltfish in a bowl of water for 20 minutes. Discard the water and repeat. Taste a small piece between soaks and, if it is still too salty, soak again for another 15 to 20 minutes. Drain, remove any bones, and break the saltfish into smaller pieces.

Start the coconut base: Heat the oil in a heavy-bottomed pan over medium heat. Add the garlic and curry powder and sauté for about 30 seconds, being careful not to burn the curry.

Cook the aromatics and ochro: Pour in the coconut milk and bring to a boil. Add the scallions, thyme, onion, whole Scotch bonnet pepper, pimento seeds, and sliced ochro. Simmer until the ochro starts to get tender and the coconut milk begins to thicken.

Add the vegetables: Stir in the yellow bell pepper and black pepper, followed by the tomatoes. Cook until the tomatoes begin to soften.

Add the saltfish: Stir in the prepared saltfish and simmer for about 10 minutes. If the sauce gets too thick, add a splash of water.

Rest: Remove from the heat and let the rundown sit for 10 minutes before serving.