Fish and fennel curry with toasted coconut
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Here’s some fresh inspiration for your week's dinners. Try this delicious and hearty coconut and fennel dish.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Fennel
1 small, thinly sliced
Fresh ginger
1 tsp, (3cm piece) finely grated
Ground cumin
1 tsp
Curry powder
1 tsp
Canned diced tomatoes
800 g, (2 x 400g cans)
Ling, raw
400 g, cut into 3cm pieces
Coconut, grated and desiccated
20 g, shredded
Cooked basmati rice
2 cup(s), (340g)
Fresh coriander
½ cup(s), leaves, chopped
Instructions
1
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.
2
Meanwhile, toast the coconut in a frying pan over medium-low heat, stirring, for 2 minutes or until light golden.
3
Divide the rice and curry among serving plates. Sprinkle with the shredded coconut and coriander to serve.
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