Curried cod 2016

Curried cod

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(258 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


  • 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…

  • 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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Alex Wates's picture
Alex Wates
30th Jul, 2020
Quick easy and healthy, but as others mentioned it is that little bit bland.
20th Jun, 2020
Good base but as others have said could do with a little more flavour. I made a second batch and this time added tomato puree, hot smoked paprika, and cumin. I also cooked it a little longer and allowed it to reduce a little (thanks for the tip Richard) and it was perfect.
24th May, 2020
I have made this several times now and love it. I use a pack of frozen white fish, mild curry powder for the kids' sake, added cumin powder and sprinkled cayenne on the adults' bowls. I also added a few packs of microwave wholegrain rice and stirred it all in and served with garlic bread. The coriander and lemon were essential in my opinion. Absolutely delicious and healthy too.
3rd Mar, 2020
Hey, not bad as a basic quick and dirty recipe. I tend to always salt my onions to draw out moisture as it tends to add slightly more sweetness overall, and to always use a little sugar with tinned tomatoes as they often taste a little bitter. Other than that I thought this recipe was good. Obviously don't be shy with the curry powder or the lemon zest and herbs. If you thought this recipe was bland you have only yourself to blame for not tasting while cooking. I think this is pretty good, and really healthy!
20th Jan, 2020
I was drawn to this recipe but it was completely tasteless. I am really disapointed with the time I took to make this, will never get the time back!
Anna Clover's picture
Anna Clover
30th Dec, 2019
This recipe is OK, but as other commenters have stated it is rather bland probably as it doesn't include many spices.
Ben Akhtar's picture
Ben Akhtar
11th Nov, 2019
I was hugely disappointing with this recipe. I'm a confident cook and was drawn in by the good reviews and speedy recipe. If you like flavour, skip this dish as it is beyond bland.
Mark Leonard's picture
Mark Leonard
6th Dec, 2019
"Beyond bland" seems a little harsh to me! Did your cod have no flavour? My experience was not the same as yours. Perhaps my use of extra ginger and garlic and hot (rather than medium) curry powder helped?
17th Oct, 2019
Prepped this for tonight’s dinner. Used leftover mushrooms instead of chickpeas and required an extra spoonful of chilli powder for more heat. I’ll be adding prawns instead. My partner doesn’t like sauces that are too flavoured with tomato so he’ll add a dollop of natural yogurt later. Rated 4 stars as it lacked depth of flavour for a curry but definitely a tasty quick midweek recipe!
Shelagh Garside's picture
Shelagh Garside
25th Sep, 2019
Halved the recipe and made this for just two of us. We really enjoyed it! I used coley instead of cod, and added a generous tsp of ground cumin. When I added the fish I also added some mange tout and thin green beans. It doesn't say to turn the heat down at this stage but it seemed sensible to do so. I gave the fish 10 minutes and it was falling apart. Beautiful!


Owain Sion Roberts's picture
Owain Sion Roberts
13th Jun, 2020
Do I need to use the water from the chickpeas or do I have to drain it?
lulu_grimes's picture
19th Jun, 2020
Hi, You drink the chickpeas first, though to be honest it doesn't much matter, you'll just get a more liquid sauce if you use everything. Lulu
Jaden Cameron's picture
Jaden Cameron
3rd Oct, 2019
Silly question. Don’t have to cook the cod beforehand do you?
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. The cod doesn't take long at all to cook so there's no need to cook it in advance. You can tell its cooked once its opaque the whole way through and it flakes easily.
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.


Richard Jinks
9th Apr, 2020
This is a nice dish, tweaked: 1. Add a chicken stock cube 2. Doubled the curry powder 3. Triple the garlic 4. Add tomato concentrate 5. Add a a can of water Cook the sauce for 30 mins longer and reduce for more depth of flavour
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