Photo of Goan fish curry by WW

Goan fish curry

Points® value
Total Time
55 min
10 min
45 min
This coconut-rich, hot and sour seafood curry is super easy to make and is packed with delicious, quick-cook cod and prawns.


Cumin seeds

1 tablespoon(s), level

Coriander seeds

6 g

Calorie controlled cooking spray

4 spray(s)


2 medium, finely sliced


4 clove(s), crushed

Root Ginger

1 tablespoon(s), grated

Chilli flakes

1 teaspoon(s), level


1 teaspoon(s)

Light Brown Sugar

20 g


450 g, roughly chopped

Star Anise

2 individual

Reduced fat coconut milk, tinned (7.7% Fat)

2 can(s)

Cod, raw

600 g, cut into large chunks

King Prawns, Raw

350 g, deveined


  1. Toast the cumin and coriander seeds for 1-2 minutes in a dry frying pan over a medium heat, until fragrant. Transfer to a pestle and mortar, then grind.
  2. Mist a very large, deep frying pan with cooking spray and fry the onions for 6-8 minutes, or until soft and starting to caramelise. Add the garlic, ginger, chilli, crushed cumin seeds and turmeric and cook for 2 minutes.
  3. Add the sugar and tomatoes and cook for 2-3 minutes, until the tomatoes are starting to soften. Add the star anise and coconut milk and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the liquid has started to reduce. Add the cod and cook for 3 minutes, then add the prawns and cook for another 3 minutes. Season to taste and remove from the heat.


To freeze, Store the remaining curry in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat over a low heat on the hob, until piping hot throughout. Stir through the spinach to wilt,