Curried cod 2016

Curried cod

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(141 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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26th May, 2019
Utterly delicious recipe. As we like spicy foods I used Hot Curry powder. This is now a firm favourite!
25th May, 2019
Loved this was very delicious!
14th May, 2019
Love this recipe and make it all the time. Sometimes add potatoes to the curry to avoid having to cook the rice.
27th Mar, 2019
Very easy, healthy and super-tasty. We had it with mashed cannellini beans and sauteed cherry tomatoes as a 5:2 meal. Seriously recommend.
21st Feb, 2019
This dish is AMAZING. Whilst I can follow a recipe and have received compliments for previous recipes, my Partner on this occasion said this dish is restaurant quality. That's not because I'm an amazing cook but down to the recipe and ingredients. Thank you! Will make again!
jodie britton's picture
jodie britton
20th Feb, 2019
Super quick and easy to make tastes great too. It’s very mild though I make this for my two year olds and they love it.
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.


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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