Goan fish curry
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This coconut-rich, hot and sour seafood curry is super easy to make and is packed with delicious, quick-cook cod and prawns.
Ingredients
Cumin seeds
1 tablespoon(s), level
Coriander seeds
6 g
Calorie controlled cooking spray
4 spray(s)
Onion
2 medium, finely sliced
Garlic
4 clove(s), crushed
Root Ginger
1 tablespoon(s), grated
Chilli flakes
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Light Brown Sugar
20 g
Tomato
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.