Warm the olive oil in a spacious skillet set over medium heat.

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Incorporate the minced garlic and sauté for an additional 1 to 2 minutes until it becomes aromatic.

Stir in the curry powder, cooking for about 1 minute to toast the spices and enhance their flavors.

Add the cherry or grape tomatoes to the skillet and stir to coat them in the spices.

Add the vegetable broth and allow the mixture to reach a gentle simmer.

Let the tomatoes cook for about 8-10 minutes, stirring occasionally, until they begin to burst and soften, creating a sauce.

Once the tomatoes have softened, stir in the full-fat coconut milk.

Bring the sauce to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld together.

Season the cod fillets with kosher salt and freshly cracked black pepper on both sides.

Nestle the cod fillets into the curry sauce, ensuring they are mostly submerged.

Cover the skillet and let the cod poach in the sauce for about 6-8 minutes, or until the fish is opaque and flakes easily with a fork.

Once the cod is cooked, stir in the chopped cilantro and lime juice.

Taste and adjust seasoning with additional salt and pepper, if necessary.

Garnish the curried cod with extra chopped cilantro and a wedge of lime.

Serve the dish hot, with basmati rice, naan, or your favorite side.