the easiest way out of it mate is this: Get a good quality red or green curry paste from an asian grocery store. Mae Ploy imho is by far the best. Chop some onions up, fry them off then add some paste (how much depends on how hot ya like it) chuck in some coconut milk and simmer it for 15/20 mins or so. the curry should then only have about 5mins to go.. now the trick is to put the fish in so that when the sauce is done the fish is just cooked.. then you should be able to taste both the fresh fishyness of the fish and the complexity of all the curry paste.. so obviously put some basmati rice on when the curry has about 12mins to go.. the whole thing should be cooked in 25mins tops.
I could also go on and tell you how to make the paste and get all complicated (i was a chef for 12 years) but this is how i make it and it tastes great.
hope it helps mate