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Photo of Coconut fish curry by WW

Coconut fish curry

6
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Moderate
Aromatic spices, fresh curry leaves and spicy ginger make this light and creamy fish curry come alive.

Ingredients

Vegetable oil

1 tbs

Brown onion

3 medium, thinly sliced

Fresh bay leaf

15 whole, (curry leaves)

Garlic

4 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Ground coriander

2 tsp

Ground cumin

2 tsp

Ground turmeric

1 tsp

Tomato(es)

2 medium, chopped

Light coconut cream

400 ml

Cod

850 g, blue eyed cod, skinless, cut into 3-4cm pieces

Fresh coriander

1 tbs, chopped, to serve

Fresh red chilli

1 whole, finely chopped, to serve

Instructions

  1. Heat oil in a pan. Cook the onion and curry leaves, stirring, for 12 minutes or until golden. Add the ginger, garlic and spices and cook, stirring, until fragrant. Add the tomato and cook, stirring, for 1 minute or until softened. Add the coconut cream and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  2. Add the fish and simmer, covered, for 5 minutes or until the fish is just cooked.
  3. Serve sprinkled with coriander and chilli.

Notes

SERVING SUGGESTION: ½ cup (85g) steamed basmati rice.

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