1 Peel ginger, chop finely and place in a baking dish. Add curry paste and yogurt and mix well.
2 Rinse fish fillets, pat dry, cut in half diagonally and coat with the yogurt sauce. Cover and marinate in refrigerator for about 30 minutes.
3 Remove fish from marinade, scrape any excess yogurt off with a knife and season the fillets with salt.
4 Brush an aluminum grill pan with oil. Place fish in pan and grill each side for 2-3 minutes. Sprinkle with lime juice to taste or serve with lime wedges.