For the curry, trim the cauliflower and divide into florets. Rinse and drain. Peel and rinse the carrots. Cut in half lengthwise and cut diagonally into 3 cm long pieces (approximately 1 1/4 inch). Trim and rinse the scallions and also cut diagonally into 3 cm long pieces.

Rinse the chile peppers and slice lengthwise to remove the seeds. Cut into thin strips. Peel and finely chop the shallots and garlic.

Rinse the fish fillets, pat dry and remove any bones. Cut into bite-size pieces and drizzle with lemon juice. Season with salt and pepper.

Fry the shallots, garlic and carrots in a wok, followed by the chile peppers, ginger and sugar. Cook briefly and stir in the curry powder. Pour in the coconut milk and bring to a boil.

Add the cauliflower and onions to the pan, cover and cook for about 8 minutes over medium heat. Finally, add the fish pieces and cook for a further 2 - 3 minutes.

To serve, season the curry again and serve showered with grated coconut, coriander and curry powder.