Peel the ginger and garlic and pound or blend to a paste, peel and blend the onion in a food processor, separately blend the two tomatoes and set aside.
On a low heat add the oil into medium size pot, add the ginger garlic paste, slowly cook for about 10 minutes stirring with a wooden spoon now and again so it does not burn or colour too much.
Add the blended onion to the ginger and garlic, cook for a further 10 minutes
While the ginger, garlic and onion are cooking away cut your fish into chunky cubes and set aside. Top and tail your green beans and cut in half.
Add all your spices to the ginger, garlic and onion, cook the spices for a couple of minutes then add the blended tomatoes and cook for 5 minutes on low heat.
Add the coconut cream, bring to the simmer and cook for about 10 minutes to reduce your curry base a little.
Add your fish and green beans, cooking the fish will depend on how big your pieces are but do this gently and dont stir to much or you will break the fish up. Once the fish is cooked, taste the sauce, season with salt and add the fresh coriander.