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Fennel and salmon curry with chilli and coconut
3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Fennel
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
Lime(s)
1 medium, cut into wedges