Photo of Cod & chips with curry sauce by WW

Cod & chips with curry sauce

Points® value
Total Time
1 hr 10 min
30 min
40 min
Dine in with our spin on fish and chips.



1 small, finely chopped


2 medium, peeled, cored and finely chopped

Curry Powder

1 teaspoon(s), mild


½ teaspoon(s)

Tomato Purèe

25 g

Vegetable stock cube

1 cube(s), crumbled


1 clove(s), crushed

Potatoes, Raw

650 g, sliced into thick chips

Calorie Controlled Brown Bread

2 slice(s)

Egg, whole, raw

1 medium, raw, beaten

Cod, raw

500 g, 4 x 125g cod fillets

Calorie controlled cooking spray

10 spray(s)


  1. Place the onion, apple, curry powder, turmeric, tomato purée, stock cube and garlic in a small pan with 150ml cold water. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 5–10 mins or until the apples are pulpy and softy. Blitz with a food processer to make a smooth curry sauce.
  2. Meanwhile, preheat the oven to gas mark 6/200°C/fan 180°C. Place the potatoes in a shallow bowl and coat with the cooking spray. Place the chips on a baking tray and bake for 40 mins, turning occasionally.
  3. Meanwhile, toast the WW Brown Danish Bread, then blitz in a processor to make crumbs. Dip the cod fillets in the egg and then crumbs, then place on a baking tray misted with cooking spray. Bake for 20 mins until golden. Divide the cod and chips between 4 plates and serve with the warm curry sauce.