South Indian fish & potato curry
5
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Coconut is popular in cooking across southern India, adding its rich and creamy texture to this delicious dish
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large
Curry Leaves, fresh
3 teaspoon(s)
Garlic
3 clove(s)
Root Ginger
1 tablespoon(s)
Ground Cumin
1 tablespoon(s), level
Coriander, Dried
2 teaspoon(s), level
Turmeric
1 teaspoon(s)
Tomato
2 large
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Potatoes, Raw
500 g
Cod, raw
500 g
Mange-tout
200 g
Chilli, green or red
1 individual
Instructions
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.
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