Pat the fish fillets with paper towel, season with salt. On medium heat, add 1/2 tablespoon of olive oil in a skillet or fry pan, once the oil is hot, add the fish fillets and sear both sides for 3 minutes. Transfer to a plate.
Add the remaining olive oil to the skillet/fry pan, then add onion and saute for 2-3 minutes until tender. Add garlic, ginger, turmeric and red pepper, cook for 1-2 minutes.
Stir in red curry pasta and cook for 1-2 minutes. Add coconut milk, lime and sugar, simmer for 10 minutes. Return the fish until fully cooked and halfway through, add the kale and red pepper flakes is desired.
Garnish with scallions, cilantro or parsley and basil. Serve with jasmine, basmati or brown rice.
