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Photo of Southern Indian fish and potato curry by WW

Southern Indian fish and potato curry

Total Time
50 min
15 min
35 min


Canola oil

1 tbs, or sunflower oil

Brown onion

2 medium, thinly sliced

Fresh curry leaf

3 whole


3 clove(s), crushed

Fresh ginger

1 tbs, grated

Ground cumin

1 tbs

Ground coriander

2 tsp

Ground turmeric

1 tsp


2 medium, coarsley grated

Light canned coconut milk

400 ml


500 g, cut into 2cm pieces

Skinless white fish, raw

500 g, skinless firm fillets, cut into 3cm pieces

Snow peas

200 g, halved diagonally

Fresh red chilli

1 whole, finely chopped

Fresh coriander

cup(s), coarsley chopped

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)


  1. Heat oil in a large saucepan over medium-high heat. Cook onion and curry leaves, stirring, for 7 minutes or until onion is light golden. Reduce heat to medium and cook, stirring, for 3 minutes or until onion is well browned.
  2. Add garlic, ginger, cumin, ground coriander and turmeric and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, coconut milk and potatoes and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.
  3. Add fish and snow peas and cook, covered, for 5 minutes or until fish is just cooked. Remove curry leaf sprigs. Serve curry sprinkled with chilli, fresh coriander and yoghurt.


TIPS: You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead. Grating tomatoes is a quick way to finely chop them and discard the skin. Place the grater over a bowl to catch all the juices. Store any leftovers (without chilli, fresh coriander and yoghurt) in an airtight container in the fridge for up to 1 day. Reheat in the microwave.