Step 1

To make the curry paste, place the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste. Set aside.

Step 2

Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for 2 minutes or until fragrant. Add the tomato, curry leaves and broccolini, then cook for a further 2 minutes. Add the coconut milk and 1/2 cup (125ml) water, then bring to a simmer.

Step 3

Add the salmon, season and cook for a final 5 minutes or until the salmon is just cooked.

Step 4

Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.