1.Heat oil in large saucepan; cook ginger, onion, garlic and chilli, stirring, until onion softens and browns lightly. Add spices and tomato; cook, stirring, 2 minutes.
2.Add stock, currants and honey to pan; bring to the boil then simmer, uncovered, 2 minutes. Add fish; simmer; uncovered, about 12 minutes or until fish is cooked through. Stir in lemon; sprinkle with coriander.
We used ling fillets in this recipe. Basmati rice is good with this dish.
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