[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Fish and fennel curry with toasted coconut by WW

Fish and fennel curry with toasted coconut

Total Time
25 min
10 min
15 min
Here’s some fresh inspiration for your week's dinners. Try this delicious and hearty coconut and fennel dish.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


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


  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.


SERVING SUGGESTION: Steamed sugar snap peas and green peas.