n Heat the coconut oil on medium fire, preferably in a wok or in a roomy frying pan. Fry the onion, garlic, pepper, ginger and cumin together for a few minutes, for the delightful aromas to be released. Do not allow the mixture to become too dark, though.nn Add the coconut milk into the pan and stir until it begins to bubble. Heat the fish stock or dissolve the fish stock cube in 200 ml of boiling water. Pour the fish stock into the pan.  Cut the fish into bite-sized pieces and sprinkle with salt. Add the fish to the sauce and simmer for five minutes until done. Make sure you don’t overcook the fish. Keep in mind it will still be cooking in the sauce, even if you switched off the fire.nn Serve this delicious Ginger-Cumin Fish Curry with bread or jasmine rice.n