Preheat your oven to 200°C (390°F). Chop your choice of vegetables (such as bell peppers, zucchini, and carrots) into bite-sized pieces and toss them with 1 tbsp of vegetable oil, salt, and pepper. Spread them on a baking tray.
Place the tray in the preheated oven and roast for about 20-25 minutes or until they are tender and slightly caramelized.
In a large mixing bowl, combine the coconut milk, curry powder, lime juice, ginger, garlic, and some salt and pepper. Add the fish fillets, ensuring they are fully coated. Let them marinate for about 10 minutes.
In a frying pan over medium heat, add the remaining 1 tbsp of vegetable oil. Once hot, add the marinated fish fillets. Cook for 4-5 minutes on each side, or until the fish is thoroughly cooked and flakes easily with a fork.
Serve the fish curry hot with roasted vegetables on the side. Garnish with fresh coriander and a wedge of lime for an extra burst of flavor. Enjoy your Fiji-inspired meal!
