Curried cod 2016

Curried cod

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(86 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too!

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal296
  • fat6g
  • saturates1g
  • carbs22g
  • sugars10g
  • fibre8g
  • protein34g
  • salt0.4g
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  • 1 tbsp oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • thumb-sized piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 400g can chickpeas
  • 4 cod fillets (about 125-150g each)



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • zest 1 lemon, then cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful coriander, roughly chopped


  1. Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.

  2. Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

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Comments, questions and tips

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Richard Jinks
28th Jan, 2019
Made this tonight, wasn’t enough of a kick for me so I added some chilli powder. Really impressed with the health stats for this. Didn’t have any coriander unfortunately but was great without.
25th Jan, 2019
We used ginger powder rather than fresh ginger and whatever fish we had in the freezer - one tuna steak and one smoked haddock fillet. The recipe turned out very nice but would reduce heat whilst everything cooks as chickpeas stuck to the bottom of the pan.
chrisnation's picture
16th Oct, 2018
I didn't have ginger to hand but I went for my fave - goes into almost everything - guindilla chilli. These are dried whole chilli pods, orangey-red, 5mm to 12mm long - and HOT! You have to be careful with these guys. You only need an extra 12mm one to achieve a guidillo too far. I had it just right - the occasional tear needing wiping .... Here in Valencia the curry powders available are not very good, even from the spice stalls in the fantastic Mercado Central. I added cumin powder as well and cumin seeds. With the garlic, it tasted like curry - mas o menos. The end result was fab. Lots of thick, hot tomato juice to soak into rice and good flavour from the fish - some misc white fish from the freezer bin in the s/mkt. I will defo add some chunky prawns next time. This cod packs a wallop.
7th Sep, 2018
I was only making this for 2 of us so I halved the amount of tomatoes and cod loins but kept the rest of the ingredients the same (ie 1 x tin of chickpeas and a thumbsized piece of fresh ginger, etc). Delicious.
Elles Belles
25th Jul, 2018
Quick and easy to make. Wanted to try a new fish recipe, the kids chose this one and really enjoyed it. Good mid-week dinner.
19th Jul, 2018
Super lovely! I'd add a bit of chilli powder and a little more curry. But all in all it was so easy, cheap and delicious!
Jaya Patel's picture
Jaya Patel
15th Jul, 2018
Love this recipe! Super easy to make and found it did 6 portions rather then 4 which was a bonus- although maybe my portions are simply smaller.. I added spinach because- well because I had some and I basically add spinach to most dishes to increase vitamin/ veg intake. Also left out fresh coriander (because personally I cannot stand it). Worked well and will definitely make again :)
spottycups's picture
11th Jun, 2018
Tried this tonight and it was great! It's not the most complex tasting spiced dish but for a quick Monday dinner it was really good. I added in some chopped peppers with the onion and a few handfuls of spinach just before the cod, plus a couple of pinches of stevia and a really good season. The fish I used was frozen too so it was all mostly freezer and cupboard bits which is great when pushed for time on a weekday. Served up with some naan bread and it was all very nice - quick, fairly cheap, filling, and tasty!
15th May, 2018
This is a great recipe, although for me the flavours are better a bit stronger. I used half the quantity of the cod and tomatoes but added in 1.5 peppers and a some extra curry powder. This made around 3 portions for me and was a tasty, cheap and filling meal, with no need for rice. Definitely adding this one to my recipe book.
Deborah Cheyne's picture
Deborah Cheyne
3rd Mar, 2018
Have made this now three times and it is both quick and tasty, but only use one can of chopped tomatoes.


Leah Baker's picture
Leah Baker
11th Aug, 2018
What spice do you recommend adding to give this dish a little bit more bite? Garam Masala? Turmeric? Cumin?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We haven't tested this recipe with additional spices so can't be specific. You could try adding a little heat with a pinch of cayenne or chilli.
7th Jun, 2018
Can you use frozen cod? If so does this alter cooking time?
goodfoodteam's picture
13th Jun, 2018
Thanks for your question. We'd suggest defrosting the cod in the fridge and then cooking as above.
6th Nov, 2017
is this recipe ok to freeze?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. We think this works better if you don't. On reheating the cod will become overcooked and fall apart. The recipes that are just as good frozen and reheated have a blue star above the nutritional information. Hope that helps in future.
22nd Sep, 2016
Could I use a different type of bean? I really cannot stand chickpeas. Would haricot / cannellini / butter beans work similarly? Or would I need to adjust cooking times?
goodfoodteam's picture
29th Sep, 2016
Hi there,Yes you can substitute chickpeas for another type of canned bean and it will not affect the cooking time. Enjoy!
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