In a pan over medium heat, warm the olive oil. Add the chopped onion and minced garlic, and cook until they are softened, about 5 minutes.

Stir in the curry powder, ground cumin, and turmeric. Cook for 1-2 minutes until the spices become fragrant.

Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer.

Add the fish chunks to the pan. Cook for 8-10 minutes, or until the fish is fully cooked and flakes easily.

Squeeze the lime juice over the curry and stir gently.

Serve the coconut fish curry over cooked jasmine rice or a side dish of your choice

Garnish with fresh cilantro before serving.