Season the fish with garlic salt and pepper. Set aside.
Chop the spring onions, reserving the green parts for a garnish.
Heat oil in a large pan and stir-fry the carrots and the white parts of the spring onions until starting to soften.
Add the ginger, red curry paste and turmeric and stir with a wooden spoon for about 2 minutes until aromatic.
Add the coconut milk and simmer for a few minutes.
Add the peas and spinach and cook for another few minutes.
Heat a little oil in another pan and pan-fry the fish until cooked through. If your fish fillets are thick, pan-fry until golden brown then place the pan in the oven at 180°C (160°C fan bake) until they are cooked through.
Serve the fish on a bed of curry sauce, garnished with the green parts of the spring onions.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.