For 2p, chop 5 cm of fresh ginger, 2 cloves of garlic, 1 spicy little pepper (or more) and 2 spring onions. Fry in a drizzle of sunflower oil. Add 2 lime leaves, zeste of 1 lime, 1 table spoon of dried coriander leaves or 3 table spoons of fresh coriander. Add some sugar, or 2 teaspoons of mirin. Add 2 roughly chopped carottes. After 15 mins add 600 grams of chopped courgettes and 200 ml of coconut milk. Continue to cook and add some water if needed. Bake 2 fish filets in the oven on baking paper.
Serve the curry with the fish. Decorate with 2 table spoons of grated coconut, some fresh basil and lemon wedges.