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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.
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.
Serve with lime, chilli, fresh coriander and rice.