For Thai fish curry, you will need:

1 1/4 lb or 560g boneless fish chunks, such as salmon, pollack, haddock, cod or a mixture
2 tbsp red curry paste
2 tsp sugar
juice of 1/2 lemon
3 cloves of garlic, crushed
1 small onion, finely chopped
a handful of chopped fresh coriander
salt and pepper
6 slices of fresh ginger
1 hot chili, chopped
4 tbsp oil
70ml water

Warm the oil in a large non-stick lidded wok. Fry the onion, garlic and chili until soft. Add red curry paste and lemon juice and stir fry for about 2 minutes. Add the fish, bring to boil, cover and simmer on medium heat for about 5 minutes. Carefully turn over the fish pieces, cover and simmer for another 3 minutes. Check the fish is cooked. Add the water, sugar, salt and pepper and bring back to boil. Sprinkle the chopped coriander on top and serve with steamed Thai fragrant rice.