Salmon curry from Sri Lanka

Easy and delicious curry with salmon. A everyday curry made with ingredients most already have at home.
I have used mild Madras curry powder but if you like it very spicy, use another type. I like this curry best using green
vegetables like broccoli, green beans or sugar snaps. Serve with steamed basmati rice.

Salmon curry from Sri Lanka
3 servings
1 red or green chili
2 garlic cloves
1.2 inch (3 cm) fresh ginger
1 tbsp mild Madras curry powder
2 tbsp canola oil
1 tsp salt
1/4 tsp granulated sugar
1 lbs (about 450g) salmon filets without skin
1 head broccoli
10.5 oz (300g) tin chopped tomato
1 cup (250ml) coconut milk
1/4 cup (100ml) water
1 tbsp shredded coconut
1 lime, in wedges

Make the currypaste; Finely chop chili, garlic and peeled ginger and place it in a pestle and mortar.
Add 1/2 tsp salt and the curry powder and bash until you get a paste. Set aside.
Finely chopp the onion, dice salmon into large cubes and cut the broccoli into florets.
Heat the oil in a dutch oven or large saucepan on medium high heat. Add onion and cook for 3-4 minutes until the onion 
is soft and translucent. Add currypaste and cook a further 2 minutes. Pour in water, tomatoes, salt and broccoli florets. 
Lower the heat and cook for 2 minutes. Add coconutmilk, cook for 3 minutes and add the samon cubes. Put on the lid and let simmer for about 5 minutes until the fish is almost cooked through. It should still be pink inside.
Serve with a lime wedge and sprinkle over the cshredded coconut. Serve with steamed rice.