Photo of South Indian fish & potato curry by WW

South Indian fish & potato curry

5 - 10
PersonalPoints™ per serving
Total Time
1 hr 15 min
25 min
50 min
Coconut is popular in cooking across southern India, adding its rich and creamy texture to this delicious dish


Calorie controlled cooking spray

4 spray(s)


2 large, thinly sliced

Curry Leaves, fresh

3 teaspoons, 3 leaves


3 clove(s), crushed

Root Ginger

1 tablespoons, finely grated

Ground Cumin

1 tablespoons, level

Coriander, Dried

2 teaspoons, level


1 teaspoons


2 large, coarsely grated

Reduced Fat Coconut Milk, Canned (7.7% Fat)

1 can(s)

Potato(es), Raw

500 g, cut into 2cm pieces

Cod, raw

500 g, skinless firm white fish, cut into 3cm pieces


200 g, halved diagonally

Chilli, Green or Red

1 individual, thinly sliced


  1. Mist a large saucepan with cooking spray and place over a medium-high heat. Cook the onion and curry leaves, stirring, for 5 minutes. Reduce the heat a little and cook, stirring, until the onion is well browned – add water if it sticks.
  2. Add the garlic, ginger, cumin, ground coriander and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomatoes, coconut milk and potatoes and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes or until the potatoes are tender.
  3. Add the fish and the mangetout and cook, covered, for 5 minutes or until the fish is just cooked. Remove curry leaves and sprinkle with the chilli, to serve.


You can use any firm white fish fillets such as cod, haddock, coley or pollock for this recipe.