Red fish curry

This has a complex taste, both piquant and aromatic. It is on the spicy side, but the coconut milk helps to tame the heat. If you are going to be using a lot of grated garlic or root ginger, it’s a good idea to make a big batch in advance and freeze it in freezer bags. Simply grate a large amount of garlic or ginger - or, even quicker, blitz it in a food processor with a little vegetable oil and water to help form a smooth paste - then freeze. Bash a bit off with a rolling pin and defrost t