Sauté finely diced onion in a fry pan with a little olive oil until translucent. Add the crushed garlic, ginger and curry paste,and cook for a further minute.

Add the coconut cream and diced tomatoes and simmer for five minutes until the tomato begin to soften.

Cut the fish fillets until 3cm chunks and add to the pan. Cook for six minutes, or until the fish is cooked.

Gently stir in half the coriander and the lime juice.

Garnish with the remaining coriander, and serve with steamed rice and poppadoms.