Pour a little sunflower oil in a large non-stick pan and place it over medium heat. Add the yellow curry paste once the oil is hot.

Stir fry the curry paste for a minute until fragrant. Then pour in the coconut milk.

Stir well again. Let the curry sauce boil for 2 minutes over medium-high heat until the curry paste lumps have totally melted into the coconut milk. Dice the fish into bite-size pieces and add them to the sauce in the pan.

Cook the fish for 3 minutes. Add the grated coconut, half of the lime juice and half of the fish sauce to the curry.

Stir well. Add the peeled prawns, the diced mango and the zucchini.

Stir the curry well. Put a lid on the pan and let the curry cook for another 5 to 6 minutes. Check the seasoning and add extra fish sauce or lemon juice to taste if necessary. Scoop the fish curry into bowls. Sprinkle with freshly chopped mint or coriander. Serve hot.