Fish and fennel curry with toasted coconut
1 medium, finely chopped
1 small, thinly sliced
1 tsp, (3cm piece) finely grated
canned diced tomatoes
800 g, (2 x 400g cans)
400 g, cut into 3cm pieces
Coconut, grated and desiccated
20 g, shredded
cooked basmati rice
2 cup(s), (400g)
½ cup(s), leaves, chopped
- Heat the oil in a large saucepan over medium heat. Cook the onion, fennel and ginger, stirring, for 3-4 minutes or until soft. Add the cumin and curry powder and cook, stirring, for 1 minute or until fragrant. Add the tomato and bring to the boil. Reduce heat to medium-low and add the fish. Cook, covered, for 5 minutes or until the fish is just cooked through.
- Meanwhile, toast the coconut in a frying pan over medium-low heat, stirring, for 2 minutes or until light golden.
- Divide the rice and curry among serving plates. Sprinkle with the shredded coconut and coriander to serve.