Peel and cut the onion into half rings. Peel and cut the ginger into thin strips. Peel and slice the garlic. In a saucepan or wok, place the onion, ginger, garlic, coconut milk, and water (adjust the amount of water so that there is about as much water as coconut milk). Season to taste with fennel seeds, cinnamon, and curry (suggested amount is about ⅓-1/2 teaspoon of each spice). Mix and bring to a boil.

Wash the broccoli and divide it into small florets. Wash the cherry tomatoes and cut them in half. Then add the broccoli and tomatoes to the saucepan. Cook over medium heat for about 3-4 minutes. Stir occasionally.

Clean the salmon, remove any bones and skin. Then cut it into about 2-4 cm pieces. After the above time, add the salmon pieces. Cook until the fish is properly cooked, about 5 minutes. If necessary, add some water during cooking. Stir occasionally. At the end, season to taste with salt, pepper, and lemon juice.

Serve on a plate.