Desalt the fish: Soak the saltfish in a bowl of water for 20 minutes. Discard water and repeat the process one or two more times, tasting after each soak. Once sufficiently desalted, break into small pieces and remove any bones.
Start the base: In a heavy-bottomed pan over medium heat, add oil. Sauté garlic and curry powder for about 30 seconds, being careful not to burn.
Add liquids and aromatics: Pour in coconut milk and bring to a boil. Add scallions, thyme, onions, pepper, and pimento seeds. Let simmer for a few minutes.
Build the flavor: Add the chopped bell peppers and black pepper. Simmer until the sauce begins to thicken.
Add tomatoes and saltfish: Stir in tomatoes and allow to soften. Then add the prepared saltfish and let it simmer for about 10 minutes.
Final touches: Check for seasoning and fish tenderness. Add a splash of water if the sauce is too thick. Remove from heat and let sit for 10 minutes before serving.
