Fennel and salmon curry with chilli and coconut

Instructions

1. Heat the oil in a large saucepan over medium heat. Cook onion, fennel and ginger, stirring, for 3–4 minutes or until softened. Add cumin and curry powder and cook, stirring, for 1 minute or until fragrant. Add tomatoes and bring to the boil. Reduce heat to medium-low and add salmon. Cook, covered, for 5 minutes or until salmon is cooked to your liking.
2. Meanwhile, toss coconut in a small non-stick frying pan over medium-low heat for 2 minutes or until lightly toasted.
3. Sprinkle curry with coconut, coriander and chilli. Serve with lime wedges.