Fennel and salmon curry with chilli and coconut

Serves 4


  • olive oil, 1 tbs
  • brown onion, 1 medium, thinly sliced
  • fennel bulb(s), 1 medium, thinly sliced
  • fresh ginger, 1 tbs, (3cm piece) finely grated
  • ground cumin, 1 tsp
  • curry powder, 1 tsp
  • canned diced tomatoes, 800 g
  • skinless salmon fillet(s), 400 g, cut into 3cm pieces
  • shredded or desiccated coconut, ¼ cup(s), (20g) shredded
  • fresh coriander, small bunch, coarsely chopped
  • fresh red chilli, 1 whole, thinly sliced
  • lime(s), 1 medium, cut into wedges


Heat the oil in a large saucepan over medium heat. Cook onion, fennel and ginger, stirring, for 4 minutes or until softened. Add cumin and curry powder and cook, stirring, for 1 minute. 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.

Meanwhile, toss coconut in a small non-stick frying pan over medium-low heat for 2 minutes or until lightly toasted. Sprinkle curry with coconut, coriander and chilli. Serve with rice and lime wedges. (Adapted from weightwatchers.com)