Heat 2 tsp oil in a pan. Tip in the onions
and a pinch of salt. Cook for about 8 mins
until soft and golden.
Meanwhile, blitz the tomatoes, garlic
and ginger in a food processor to a
smooth purée. Add the curry paste
to the onions and fry for 3 mins more.
Stir in the tomato mix and simmer
for 10 mins until thickened. Add the
coconut milk and chopped coriander.
Simmer again to thicken.
Dust the fish fillets in some seasoned
flour. Heat the remaining oil in a non-stick
frying pan. Cook the fillets, in batches,
over a high heat for 1 min or so on each
side, until they begin to brown. Carefully
place fish in the tomato mixture and
simmer until just cooked through. Scatter
over coriander sprigs and serve with rice.