Curried cod 2016

Curried cod

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(12 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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)
    Cod

    Cod

    kod

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

  • zest 1 lemon, then cut into wedges
    Lemon

    Lemon

    le-mon

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

  • handful coriander, roughly chopped

Method

  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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ferkel
21st Feb, 2017
5.05
Simple, tasty recipe - placing the fish on top and covering allows it to gently steam and absorb flavour. I was out of chickpeas and wanted some veg so added finely sliced courgette and quartered mushrooms early on. The curry powder that I used was an fish curry masala spice blend that I often use for fish/seafood curries with a little extra turmeric added.
catie74
24th Jan, 2017
I often make this. Sometimes I leave out the chickpeas and still substantial. Ran out of rice the other night only realising when ready to cook it but had a garlic bread in the freezer and the kids loved it with that
Hazey1984
29th Dec, 2016
5.05
Absolutely beautiful. Served with rice with a crushed lemon grass stalk in whilst cooking. Gave it a beautiful gentle lemony flavour that complimented the dish really well.
RichieBoo
1st Dec, 2016
5.05
I was totally surprised how tasty this was!! When I was putting the dish together I thought it seemed bland - how wrong I was!! After the hungry diners started to eat I was told "We'll certainly have this again!" And I wouldn't disagree - Excellent dish :)) I served with rice...
AlexRegius
30th Oct, 2016
5.05
tasted great, used a lot more curry powder, but will definitely do again
suzanneburnell@...
25th Oct, 2016
This has such a lovely combination of flavours. I happened to have some smoked cod which has more flavour and I halved the ingredients as I was just cooking for two of us. I made a handful of basmati rice to soak up the juices. This will definitely go on to my list of useful and easy weekday suppers. And only 296 calories per serving (plus the rice)!!
catie74
25th Sep, 2016
Quick, easy, tasty and does the job. Whole family fed, no complaints Put a pot of rice in the table too for those who wanted it. Personally it was enough for me with some green beans too, as we still have a load in the garden, although I might try it with some cauliflower rice
smutchie
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
goodfoodteam
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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