Cashew, coconut and tomato fish curry with fresh fennel salsa and chargrilled naan bread – Food & Ho

Ingredients

• olive oil, to fry and drizzle
• 1 onion, peeled and diced
• 15ml (1 tbsp) cumin seeds
• 15ml (1 tbsp) coriander seeds
• 15ml (1 tbsp) fennel seeds
• 4 garlic cloves, peeled and minced
• 6cm fresh ginger, peeled and finely grated
• 10ml (2 tsp) ground turmeric
• 5ml (1 tsp) dried chilli flakes
• 2 x 400g tins chopped tomatoes
• 1 x 400ml tin coconut milk
• 135g baby corn
• 800g sustainable kingklip fillets, skins removed and cubed
• salt and freshly ground black pepper, to taste
• 200g cashew nuts, toasted
• 4 handfuls fresh coriander leaves, chopped + extra, to garnish
• juice of 1 lime
• <h3>To serve</h3>
• 1 fennel bulb, diced
• small handful fennel leaves, chopped
• ½ red onion, peeled and finely sliced
• lime wedges
• chargrilled naan bread