Photo of Fish and fennel curry with toasted coconut by WW

Fish and fennel curry with toasted coconut

8 - 9
PersonalPoints™ per serving
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

Fennel bulb(s)

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), (400g)

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.