Heat coconut oil in a skillet over medium heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.

Stir in the curry powder and cook briefly to release the spice aroma.

Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5–7 minutes until the sauce thickens slightly.

Season the grouper fillets with salt and black pepper.

In a separate pan, cook the grouper over medium heat until golden and cooked through, about 3–4 minutes per side.

Transfer the cooked fish into the sauce and gently spoon the sauce over the fillets.

Allow the Tropical Grouper with Spicy Coconut-Ginger Sauce to simmer for 2–3 minutes so the flavors combine.

Garnish with fresh coriander and serve with lime wedges