Thai fish curry

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.