Heat the ghee in a large heavy-based skillet over medium to high heat. Once hot, add the leek and garlic and fry until tender.

Add the zucchini and cook for another 2 – 3 minutes.

Stir in the chili, ginger, turmeric, coriander, lemon zest, bay leaf, salt, and tamarind water.

Let this mixture simmer for 10 minutes, then add in the fish and gently toss through.

Add the coconut cream, give the curry a gentle stir then cover and simmer for another 15 minutes or until fish flakes with a fork.

Serve hot with a side of spinach or arugula leaves and garnish with finely chopped mint leaves.

Ensure to remove the bay leaf before serving.