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Photo of Quick cod curry by WW

Quick cod curry

11
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
We’ve made cod the hero of this quick and easy dish by poaching whole fillets in an Asian-style aromatic curry broth

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, thinly sliced

Root Ginger

2 inch slice(s), grated

Garlic

3 clove(s), crushed

Tomato

2 small, large vine, quartered

Turmeric

1 teaspoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Cod, raw

4 fillet(s), medium, skinless

Spinach

100 g, young leaf

White basmati rice, dry

200 g

Instructions

  1. Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 8-10 minutes until just starting to colour. Add a splash of water to the pan, if needed, to prevent the onion from sticking to the pan.
  2. Add the ginger and garlic to the pan and cook, stirring, for 2 minutes, then add the tomatoes and turmeric followed by a pinch of salt. Cover and cook for 2 minutes.
  3. Stir in the coconut milk and 50ml cold water, then bring the mixture to a boil. Cook for 2 minutes then reduce the heat to a simmer. Add the cod and spinach to the pan and simmer for 6-8 minutes or until the fish is cooked through and opaque.
  4. Meanwhile, cook the rice to pack instructions. Ladle the broth and fish into bowls and serve with the rice on the side.

Notes

If you have any coriander leaves in the fridge, stir them through the rice and scatter some over the curry too.

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