Photo of South Indian fish curry by WW

South Indian fish curry

3 - 6
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Fragrant and full of flavours, this quick fish curry will be a real hit with your family and friends!


Calorie controlled cooking spray

4 spray(s)


1 medium, roughly chopped


2 clove(s), crushed

Root Ginger

1 teaspoons, peeled and finely chopped

Chilli, Green or Red

1 individual, deseeded and finely chopped

Coriander, Dried

1 teaspoons, level

Curry Powder

2 teaspoons

Reduced Fat Coconut Milk, Canned (7.7% Fat)

200 ml, (freeze the remainder)

Fresh Chicken Stock

400 ml, vegetable or fish stock

Potato(es), Raw

200 g, diced into 2cm cubes

Green Beans

150 g, trimmed

Red pepper(s)

1 medium, deseeded and sliced

Tuna, raw

400 g, swordfish or marlin, cut into bite-size chunks

Lime Juice, Fresh

20 ml, to taste

Black pepper

1 g

Coriander, fresh

3 sprig(s), to serve


1 medium


  1. Spray a large frying pan with calorie-controlled cooking spray and cook the onion over a medium-low heat for 3-4 minutes. Add the garlic, ginger, chilli, ground coriander and curry powder. Cook, stirring occasionally, for 30-40 seconds until fragrant – be careful not to burn it.
  2. Stir the coconut milk into the frying pan, then add the stock and bring to the boil. Add the potatoes, then reduce the heat and simmer for about 10 minutes, until just cooked.
  3. Add the beans and red pepper cook for 3-4 minutes, then add the fish and cook for a further 3 minutes, until just cooked through. Remove from the heat and season to taste with lime juice and black pepper.
  4. Serve, garnished with coriander and lime wedges.