Fennel and salmon curry with chilli and coconut
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Fennel
1 small, thinly sliced
Fresh ginger
1 tbs, (3cm piece) finely grated
Ground cumin
1 tsp
Curry powder
1 tsp
Canned diced tomatoes
800 g, (Buy 2x400g cans)
Skinless salmon
400 g, cut into 3cm pieces
Shredded or desiccated coconut
¼ cup(s), (20g) shredded
Fresh coriander
½ cup(s), coarsely chopped
Fresh green chilli
1 whole, thinly sliced
Lime(s)
1 medium, cut into wedges
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook onion, fennel and ginger, stirring, for 3–4 minutes or until softened. Add cumin and curry powder and cook, stirring, for 1 minute or until fragrant. 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.
2
Meanwhile, toss coconut in a small non-stick frying pan over medium-low heat for 2 minutes or until lightly toasted.
3
Sprinkle curry with coconut, coriander and chilli. Serve with lime wedges.
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