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

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Fish and vegetable vindaloo by WW

Fish and vegetable vindaloo

Total Time
15 min
5 min
10 min
A 15 minute meal that doesn’t miss out on any flavour. This Indian vindaloo is full of the right amount of spice and filled with sweet cherry tomatoes, capsicum and green beans.


Canola oil

1 tbs

Curry paste, gluten-free

2 tbs, vindaloo variety

Fish stock

1 cup(s), (250ml)

Red wine vinegar

1 tbs

Cherry tomatoes

250 g

Yellow capsicum

1 medium, chopped

Skinless white fish, raw

600 g, firm fillets, cut into 2-3cm pieces

Green string beans

150 g, frozen

Fresh coriander

cup(s), plus extra to serve


  1. Heat oil in a large saucepan and heat over medium heat. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add stock, red wine vinegar, tomatoes and capsicum. Bring to the boil. Reduce heat to low and simmer, covered, for 2 minutes.
  2. Add fish fillets. Simmer, covered, for 5-6 minutes or until fish is just cooked through, adding frozen green beans for the last 2-3 minutes. Stir in coriander leaves. Sprinkle with extra coriander leaves.


SERVING SUGESTION: 99% fat-free plain yoghurt and steamed basmati rice.