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Photo of Keralan coconut fish curry by WW

Keralan coconut fish curry

4
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This fragrant fish curry has a coconut milk base, which gives it a luxuriously creamy taste.

Ingredients

Onion

1 small, roughly chopped

Garlic

3 clove(s)

Root Ginger

1 inch slice(s), sliced

Curry Powder

3 teaspoon(s), hot

Lime

1 zest(s) of 1

Reduced fat coconut milk, tinned (7.7% Fat)

300 ml

Calorie controlled cooking spray

4 spray(s)

Pollock, raw

450 g, cubed

Cherry Tomatoes

200 g, halved

Spinach

100 g, baby leaf

Instructions

  1. Put the onion, garlic, ginger, curry powder, lime zest and juice in a small food processor with 2 tablespoons of the coconut milk and whiz to a paste (or use a hand-held blender).
  2. Mist a nonstick saucepan with the cooking spray and add the spice paste. Fry for 4-5 minutes to cook out the raw flavours. Add the fish to the pan and turn gently to coat in the spice paste.
  3. Pour the rest of the coconut milk into the pan and stir in the tomatoes. Bring to the boil and simmer gently for 5 minutes until the fish is cooked but not falling apart.
  4. Remove from the heat and stir in the spinach, to wilt in the heat of the sauce. Season to taste. Ladle into warmed bowls to serve.

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