Step 1

Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander and turmeric. Cook, stirring, for 2 minutes or until aromatic. Add coconut milk, 200ml water and the sweet potato. Bring to the boil. Reduce heat to medium low. Simmer, covered, for 8-10 minutes or until potato is tender.

Step 2

Add the beans. Simmer, covered, for 2 minutes or until softened. Add the zucchini and barramundi. Simmer, covered, for 3-4 minutes or until barramundi is just cooked through and vegetables are tender.

Step 3

Serve with lime, chilli, fresh coriander and rice.