In a cast iron skillet or high-sided skillet, heat coconut oil. Add onions and sauté over medium heat until onions are translucent, about 5 minutes. Add ginger and continue to sauté for another 5 minutes. Add stewed tomatoes and garlic and simmer for 10 minutes. Add pumpkin, broth and coconut milk and stir well.
Add curry powder, cayenne, lime leaves and peas. Cover the skillet and simmer on medium-low heat.
Remove skin and bones from the fish. Cut fish into 1-inch chunks and add to the skillet. Add salt, cover and simmer for 10 to 15 minutes. Serve over forbidden black rice for a beautiful contrast of color and texture.