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Photo of Fennel and salmon curry with chilli and coconut by WW

Fennel and salmon curry with chilli and coconut

3 - 9
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

Fennel bulb(s)

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


1 medium, cut into wedges


  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.


SERVING SUGGESTION: Steamed sugar snap peas and snow peas, plus basmati rice.