1. Heat oil in a non-stick skillet. Cook garlic and ginger for 1 minute. Add onion. Cook for 1 minute. Add curry paste. Cook for 1 minute.

2. Add coconut milk. Add broccoli florets. Cook for 2 minutes. Add peppers. Cook for 1 minute. Remove vegetables with a slotted spoon and set aside on a plate.

3. Place fish pieces in coconut milk. Cook for 3–5 minutes.

4. Add vegetables. Season to taste with salt and pepper. Gently mix and cook for 1 minute.

5. Garnish with fresh cucumber, coconut and fresh cilantro. Serve with lime wedges.

Chef’s secret 

• Fish should be cooked for 10 minutes per inch of thickness. So, if your piece of fish is a half-inch thick, it will only take 5 minutes to cook.