Start by heating a large skillet over medium heat. Add a splash of oil and toss in the finely chopped onion, sautéing for about 3-4 minutes until it turns translucent.

Stir in the minced garlic and freshly grated ginger, cooking them for an additional 1-2 minutes until fragrant.

Add the chopped red chili to the skillet and sprinkle in the turmeric, coriander, and cumin, stirring well to combine.

Allow the spices to toast for around 1-2 minutes until they become fragrant.

Pour in the coconut milk and stir gently to combine it with the sautéed spices and onion mixture.

Increase the heat slightly and allow the mixture to come to a gentle simmer, cooking for about 5 minutes.

Carefully place the firm white fish into the simmering coconut sauce, ensuring it is submerged.

Drizzle with lime juice to add brightness, and let it cook undisturbed for about 6-8 minutes, or until the fish is opaque.

Stir in the fish sauce, adjusting the amount to suit your taste preferences, and allow the curry to cook for an additional 2 minutes.

Remove from heat and sprinkle freshly chopped cilantro over the top. Serve warm with lime wedges.