Photo of Goan fish curry - spice pots by WW

Goan fish curry - spice pots

6 - 14
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min


Calorie controlled cooking spray

4 spray(s)


2 large, finely chopped


3 clove(s), crushed

Root Ginger

1 tablespoons, grated

Spice Pots Goan Blend

6 teaspoons, level

Reduced Fat Coconut Milk, Canned (7.7% Fat)

400 ml

Tinned Tomatoes

1 can(s), large

Vegetable stock cube(s)

½ cube(s), 80ml

Cod, raw

500 g

King Prawns, Raw

12 individual

Coriander, fresh

1 tablespoons, chopped


1 medium, juice

Brown basmati rice, dry

240 g


  1. Mist a nonstick pan with cooking spray and set over a medium-high heat. Add the onions and cook for 10 minutes, or until soft and browning. Add the garlic, ginger and chilli (if using) and cook for a further minute.
  2. Add the Goan spice mix, along with a splash of water and cook for a minute. Add the coconut milk, tomatoes and vegetable stock. Allow the mixture to come to the boil, then simmer gently for 5 minutes.
  3. Add the fish and cook for a further 5 minutes, then add the prawns and cook for a further 4 minutes.
  4. Remove the curry from the heat and stir in the lime juice and coriander.
  5. Cook the rice to pack instructions, divide between 4 plates and serve topped with the curry.